This video will show you how to make Mexican Bimbuñuelos which are like a Fried Pancake, so easy and delicious and budget friendly, enjoy!!
- 2 C All Purpose Flour
- 2 Large Eggs
- 2 ¼ C Milk
- 2 Tsp pecan extract
- ¼ C finely chopped pecans
- +A pan/mold to make Fried Bimbuñuelos
- +Vegetable Oil
- 1/2 C Granulated Sugar
- 1-2 Tsps Crushed Cinnamon
In a large bowl we will combine all the ingredients: The flour with the chopped pecans, then add in the pecan extract, two eggs, and also add in the milk, we will start with only two cups of milk, then if you need to add the other ¼ of a cup of milk you can add it.
So stir everything until well combined, you will get a batter similar to the one you get to make pancakes, however this batter should be more runny, more liquidy, so if you need to add the rest of the milk, go ahead and do so.
This batter will have some texture, some lumps because of the chopped pecans, and that’s fine, don't worry about the lumps, just make sure the batter has the right consistency, it should be thinner than the batter you use to make pancakes.
Once the batter is ready, now we can make the bimbuñuelos.
So in a large skillet or pan, we are going to heat up plenty of vegetable oil to a temperature of 325ºF. Once the oil is hot, now dip the Bimbuñuelo Mold into the oil, and heat it up for 12 seconds, then shake to remove the excess oil, and transfer the mold onto the batter, just press it very lightly onto the batter, so the batter will attach to the bottom and sides of the mold, the better should never come over the top of the mold, so do not dip the mold into the batter completely.
Once the batter has attached to the bottom and sides of the mold, now transfer it back into the oil, dip the mold back in the oil to fry the pancake, fry it for about 30 seconds, after 30 seconds the pancake should be cooked, and it should come off the mold by itself, if it doesn't use a small knife to remove it from the mold, then flip it around and fry for another 20-30 seconds so it will become more crisp.
Remove from the oil, and then sprinkle with a mixture of sugar and cinnamon, shake off the excess sugar and place the Bimbuñuelo on paper towels so they can absorb the excess oil.
Continue to repeat this step until you are done. Let them cool a bit, and then you can eat them!!