Recipe
Panquecitos
Homemade fluffy panquecitos with lemon zest and a touch of aged rum, baked in small molds and dusted with sugar.
- Preparation20 min
- Cooking25 min
- Total time45 min
- Servings8 servings
- DifficultyEasy
Panquecitos always remind us of grandma, Sunday afternoons, or your dad's face when you asked for 2 pesos to buy them at the corner candy store. They are a truly homemade dessert.
During the Special Period, those made in cut-open soda cans proliferated due to the lack of nice molds. Did you eat them? Try this recipe now and create a new memory.
Ingredients
Check off the ingredients you have.
Method
- Melt the butter and let it cool to room temperature.
- Preheat the oven to 350 ºF (about 175 ºC).
- Grease the muffin or panquecitos molds with butter.
- Separate the egg whites from the yolks and beat the whites until stiff peaks form.
- Beat the yolks, adding the sugar little by little, until they are very thick.
- Add the melted butter, then the beaten egg whites to stiff peaks, and finally the flour sifted with the baking powder.
- Fold everything gently, without beating, so the mixture does not lose air.
- Add the lemon zest and the rum, and combine with folding motions.
- Pour the batter into the molds, filling them only up to ⅔ full.
- Bake for about 25 minutes, until golden.
- Let them cool and serve dusted with sugar.
