Cinnamon Pancakes
Votes: 3
Time: 35 min.
Complexity: easily
Quantity: 12 pancakes
Complexity: easily
Quantity: 12 pancakes
Delicious cinnamon rolls covered in sugar icing are hard to resist. However, if the craving hits in the morning, you might not have enough time to prepare them. In that case, a great solution is to combine the traditional breakfast of pancakes with cinnamon rolls. Of course, top everything with a white sugar icing, just like the original Cinnabon rolls. The result is delicious cinnamon pancakes, even more satisfying than traditional pancakes, and less time to prepare than the rolls.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pancakes
- 1.5 cups premium flour
- 3 tablespoons of sugar
- 1 tbsp. baking powder
- 1/4 teaspoon fine salt
- 1/8 tsp. grated nutmeg
- 1 and 1/4 cups milk, room temperature
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 3 tbsp (45 g) butter, melted, plus more if needed
Cinnamon swirl
- 2/3 cup brown sugar
- 70 g melted butter
- 1 tbsp. ground cinnamon
Glaze
- 1 and 1/4 cups powdered sugar
- 60 g butter, melted
- 3 tbsp. milk
- A pinch of fine salt
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Cooking the dish according to the recipe:
- CurlCombine brown sugar, butter, and cinnamon in a small bowl. Stir until smooth. Transfer the mixture to a small, resealable plastic bag and snip off a 0.6 cm corner. Store in a small glass with the opening facing up until ready to use.
- GlazeCombine powdered sugar, butter, milk, and salt in a small bowl. Whisk until smooth and set aside.
- PancakesIn a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until combined. In a large bowl, whisk together the milk, vanilla extract, and eggs until well combined. Whisk the butter into the milk mixture, then add it to the flour mixture, whisking until smooth and fully combined.
- Melt 1 teaspoon butter over medium heat in a large nonstick skillet or griddle. Pour about 1/4 cup batter onto the hot surface. Starting in the center of the batter circle, pipe the cinnamon swirl mixture into a large spiral, almost reaching the edges. Form 1 or 2 pancakes, making sure they are evenly spaced. Repeat the cinnamon swirl process. Cook until the pancakes are bubbly and the undersides are golden brown, about 2 minutes.
- Flip with a spatula and cook for about 1 minute more. Serve hot, cinnamon-swirl side up. Alternatively, transfer to a serving platter and cover loosely with foil to keep the pancakes warm. Repeat with the remaining batter, adding more butter to the pan as needed. Drizzle with a little glaze before serving.
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