Gorditas de Azucar (or Sugar Gorditas) are sweet griddle cakes that resemble small pancakes.
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We are not making traditional masa harina gorditas. These are not stuffed, not very puffy, and not overly sweet.
Smother them with butter, jelly, or dulce de leche. So yummy!
This easy recipe comes from my mom’s side of the family and the beautiful town of Francisco I. Madero, Durango, Mexico. ¡Arriba Durango!
Table of Contents
- Flour – Whole wheat is preferred, but you can also use all purpose flour.
- Butter – Swap out for lard or vegetable shortening, but butter will give it the best flavor.
- Sugar – You can also use 1 large cone of grated piloncillo instead.
- Eggs – Please see the recipe card for exact ingredients.
- Warm milk, or substitute for a combination of water + sour cream.
- Water – See the recipe card for further instructions.
- Baking Powder – This dry ingredient will make them puff up.
- Salt will accentuate the flavors.
- Cinnamon – Here, you see ground cinnamon, but you can also use finely chopped whole cinnamon.
My mom would occasionally add anise, depending on what she had in the kitchen.
A splash of vanilla also makes a good addition to this sweet bread recipe.
- Soften butter and mix with the eggs in a large bowl.
- Add all the ingredients except for the flour.
- Add gradually two cups of flour all while mixing gently.
Normally, this recipe is done in a big bowl.
If you are using an electric KitchenAid, use the slow setting as you add the flour. Or the flour will go everywhere.
Next, slowly pour in the warm milk until the dough comes together.
Be sure to let the dough rest for 10 minutes before forming the balls.
- Form small dough balls.
- About the size of a golf ball.
The dough will be sticky, but not too sticky to handle.
Line a tortilla press with plastic wrap, add the dough to form a mini pancake. Be careful not to press too thin.
Or, roll them out with a rolling pin. If using a rolling pin, use a little more flour so it won’t stick to your rolling pin. Rolling out will give you straighter edges than a tortilla press.
You can even use a plate to form the sweet gorditas.
- Press out the dough ball individually.
- Heat up a griddle on medium heat.
- Cook on each side.
Just like when you’re making pancakes, they don’t take long to cook. About 2 minutes on each side.
Flip when it is golden brown.
As they cook, you will see them puff up slightly but not much.
- Place in an airtight container for up to 5 days.
- To freeze, place in a sealable plastic bag and remove as much air as possible. They will last up to 3 months.
Once the warm Gorditas de Azucar are ready, smother with your favorite toppings like cajeta, Nutella, or strawberry jam.
These sweet treats make a great breakfast with café de olla or a tall glass of milk.
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Gorditas de Azucar
- Soften the butter.
- In a large bowl, mix the butter, eggs and water.
- Add the sugar, cinnamon, salt, and baking powder.
- Mix until combined.
- Slowly add the flour and warm milk.
- Mix until a soft dough forms.
- Knead for about 5 minutes.
- Let rest for 10 minutes.
- Form small dough balls about the size of a golfball.
- If the dough is too sticky, add a little more flour.
- Heat a griddle.
- Roll out each dough.
- Dust the rolling pin with flour as needed.
- Cook the gordita for 2 minutes on each side.
- Flip when the bottom is golden brown.
- Repeat until there are no more dough balls.
- Serve with jam, cajeta, or Nutella.
- Line it with plastic wrap.
- Add the dough.
- Be sure not to press down too thin.