Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Whisk everything together to distribute the leavening evenly. This helps your tortitas rise beautifully.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk:
- Egg
- Milk
- Vanilla extract
- Melted butter
Mix until smooth and slightly frothy.
Step 3: Combine Wet & Dry
Slowly pour the wet mixture into the dry ingredients.
- Stir gently with a spatula or whisk.
- Do NOT overmix — small lumps are fine.
- Overmixing makes pancakes dense instead of fluffy.
Step 4: Add the Chocolate Chips
Fold in the chocolate chips gently.
Tip: Toss the chocolate chips with 1 teaspoon of flour before adding — this prevents them from sinking.
Step 5: Heat the Pan
- Heat a non-stick pan over medium-low heat.
- Lightly grease with butter.
The pan should be hot but not smoking.
Step 6: Cook the Tortitas
- Pour small circles (about 2 tablespoons batter each) into the pan.
- Cook for 2–3 minutes until bubbles form on the surface.
- Flip carefully.
- Cook another 1–2 minutes until golden brown.
They should be soft, thick, and lightly crisp outside.
Step 7: Serve Like in Spain 🇪🇸
Stack them on a plate and:
- Dust generously with powdered sugar
- Add fresh raspberries or strawberries
- Serve warm
Optional Spanish-style additions:
- A drizzle of miel (honey)
- Sweetened condensed milk
- A side of café con leche ☕
✨ Texture Tip
When you break one open, it should look:
- Moist
- Soft
- Full of melted chocolate
- Slightly creamy inside
Exactly like the one in your picture.
🧁 Pro Tip for Extra Fluffiness
Let the batter rest 10–15 minutes before cooking.
This relaxes the gluten and gives lighter tortitas.