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1
Put the natas into a large bowl and whisk until they fluff up a bit. Add eggs and vanilla, mix well. Once well incorporated, add sugar and mix.
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2
In a medium bowl sift the flour, baking powder, baking soda, salt and cinnamon. Add this into the mixture of wet ingredients gradually. Mix with a spoon until the point where it's impossible to keep mixing with ease. Then you will have to incorporate the mixture with your hands until the dough is soft and smooth.
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3
Cover the dough with plastic wrap and refrigerate for at least 30 minutes; preferably overnight.
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4
Flour a smooth surface. Remove the dough from the refrigerator and put it onto the floured surface. Knead and press it out until it's 1/2 cm thick. With a round cookie cutter (roughly 7 cm in diameter), cut the dough. Set the rounds aside. Reshape the scraps and continue to cut out additional rounds.
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5
Place the dough on a non-stick skillet over low heat (very low). Flip them the first time when they still look a little bit raw, this will make them rise well. Cook the bottom side and when they are really puffed, turn again. Continue cooking until nicely browned on both sides. In total, you have to flip them 2 times.
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6
Notes:
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7
- You can cut them in half and fill the center with one of the following: cajeta (Mexican caramel), jam, Nutella, chocolate syrup, etc.
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8
- You can substitute natas for clotted cream.
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9
Adapted from La Cocina de Norma.
