Hot Cakes con Cajeta (Mexican Pancakes with Caramel)
Fluffy cinnamon pancakes stacked with sliced banana and warm, runny caramel sauce, the way they are served in Mexican cafes.
- Time30 min
- LevelEasy
- Costabout £0.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, baking powder, sugar, cinnamon and salt in a large bowl.
- 2
Whisk the egg, milk, melted butter and vanilla together. Pour into the dry ingredients and stir until just combined, leaving a few small lumps. Rest for 5 minutes.
5 min - 3
Warm the dulce de leche with the 3 tbsp milk in a small pan over a low heat, stirring until smooth and pourable.
- 4
Heat a non stick frying pan over a medium heat and rub with a little butter. Pour in about 4 tbsp of batter per pancake.
- 5
Cook for 2 minutes until bubbles appear and the edges look set, then flip and cook for 1 to 2 minutes more until golden. Keep warm in a low oven while you finish the batter.
3 min 30 s - 6
Stack three on each plate with sliced banana between the layers. Pour the warm caramel sauce over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.