I flipping love pancakes. What is there not to love about a big pile of yum stacked up high on your plate? Tuesday is pancake day which means a whole day dedicated to the delectable treat. A day that I look forward to in my calendar after both Christmas and my birthday.
Over the years to make things a little bit more interesting on pancake day I have been experimenting with different recipes. From thick American pancakes to thin and crispy crepes I‘ve tried them all. Today I thought I’d share with you a variation of my favourite pancake recipe, inspired by Pinterest, the Cinnamon Swirl Pancake. It perfectly combines my love for the danish pastry treat with the classic American pancake, so if you have a sweet tooth like me then today's post will be one for you.
I’d be interested to know how you like your pancakes best so let me know in the comments below and if you give the recipe a try yourself be sure to tag me in your post on instagram. I want to see how they turn out.
Happy Pancake day everyone! 🥞
ingredients
makes 8
Pancakes:
140g of plain flour, 1 tsp of baking powder, 2 tbsp caster sugar, ½ tsp salt, 1 egg, 140ml of milk.
Toppings:
Cinnamon Sugar, berries.
Cinnamon Filling:
5 tbsp light brown sugar, ½ tbsp ground cinnamon, 1 tsp of vanilla essence, 3 tbsp butter.
Glaze:
50g icing sugar, 1½ tablespoon milk.
instructions
Step One:
In a bowl or a food processor add the plain flour, baking powder, caster sugar, salt, egg and milk. Mix until smooth to form the pancake batter.
Step Two:
In a separate bowl to make the cinnamon swirl filling add the light brown sugar, ground cinnamon, vanilla essence and butter and stir until forming a smooth buttercream texture. Add more cinnamon to taste if you choose.
Step Three:
Then in another bowl make the cinnamon swirl glaze by combining icing sugar with milk or a milk supplement and whisk together.
Step Four:
Add oil to a frying pan and cook on medium heat. Once oil starts to sizzle pour roughly an eighth of the pancake batter into the pan. On a low heat allow the pancake batter to rise checking if it has cooked on the reverse side with a spatula. Before flipping the pancake pipe or drizzle the cinnamon filling in a swirl like motion. Flip the pancake and allow the reverse side to finish cooking.
Step Five:
Plate the pancakes by staking your desired serving size onto a large plate. Then drizzle the cinnamon swirl glaze in a zigzagging motion and finish with your choice of toppings. I topped my pancakes with both cinnamon sugar and fresh blackberries. You can also try fresh apple or pear slices, pomegranate seeds, raspberries, bananas or cherries which taste equally as good. Then there’s nothing left to do but to eat up and enjoy!
0 comments