In the past, pancakes and I have had a so-so relationship, but that has all changed. During this pregnancy, pancakes and potatoes have become my favorite foods. But not just any old pancakes will do, they’ve got to be every so tasty, and have a great texture. So far, I have four kinds that pass the test, this one being the most unhealthy…..I’ve posted a version of this recipe before, but this is the *perfected* version.
CINNAMON ROLL PANCAKES
2 cup all-purpose flour (I used 1/2 whole wheat just to make me feel better 😉
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 2/3 cups milk
2 Tablespoon oil
2 eggs, lightly beaten
2 teaspoons vanilla extract
1/4 cup butter, softened
6 TBS. brown sugar, packed
1 1/2 tsp. ground cinnamon
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
cook on medium heat until dissolved then add…
1 tsp. baking soda
1 tsp. vanilla
1. Heat a skillet over low heat. Meanwhile, prepare pancake batter: In a medium bowl, whisk together flour, baking powder, sugar and salt. In another bowl, whisk milk, oil, vanilla and eggs. Add to dry ingredients and stir just until the batter is moistened.
2. In a small bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie, cut off a small piece of a corner and set aside.
3. Prepare the Buttermilk syrup – just to warn you, this will really bubble up when you add the baking soda
4. With a basting brush, lightly coat skillet with butter. Scoop about 3/4 cup batter onto the skillet and squeeze a spiral of the cinnamon filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve. Repeat, making sure to lightly brush skillet with butter each time.
5. When ready to serve, spoon warm syrup onto the top of each pancake.
Yield: 6-8 cinnamon roll pancakes