Your family may refer to them as syrup-topped pancakes rather than Airy Buñuelos, but no matter. They're yummy no matter what you call them.
What You Need
Original recipe yields 16 servings
1 cup flour
2-1/4 tsp. CALUMET Baking Powder
1 cup water
2 Tbsp. butter
1 qt. (4 cups) oil
1 cup maple-flavored or pancake syrup, divided
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Let's Make It
Combine flour and baking powder; set aside. Bring water and butter to boil in heavy saucepan on medium-high heat; continue boiling until butter is completely melted, stirring occasionally. Remove from heat.
Add flour mixture gradually, stirring until mixture is well blended and forms dough which pulls away from side of pan. Place in large bowl of electric mixer fitted with paddle attachment. Add eggs; beat on medium-high speed until dough is smooth and glossy.
Heat oil in large skillet on medium-high heat or in deep-fat fryer set at 375°F. Carefully drop dough by tablespoonfuls, in batches, into hot oil; cook 3 to 4 min. or until puffed and golden brown. Drain on paper towels. Top each buñuelo with 1 tsp. of the syrup just before serving.
To serve cold, place cooled buñuelos in shallow bowl. Add syrup; stir gently until evenly coated. Cover and refrigerate until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 3 bunuelos each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.