Description
Something a little different to the usual pancake. Great for cinnamon lovers.
Ingredients
Scale
- 300g self raising flour
- 600mls buttermilk or milk of choice
- 2 eggs
- 60g melted butter
Swirl
- 1 tablespoon ground cinnamon, or to taste
- 150g brown sugar
- 50g melted butter
Instructions
- Place swirl ingredients into bowl.
- Melt on speed 3, 50 degrees until butter is just melted.
- You dont want the sugar to melt too much. Approximately 1min. You want a thick sauce. If it seems to runny or oily, add more sugar. You need a thickish sauce that is almost paste like.
- Place in a zip lock bag, piping bad or squeeze bottle. Set aside.
- There is no need to wash the bowl out. Any remaining sauce adds flavour to the pancakes.
- Add butter to bowl.
- Melt on speed 3, 50 degrees until butter is melted. Approximately 1-2 mins.
- Add remaining ingredients.
- Blitz on speed 4 until just combined. Scrape down sides and repeat if needed.
- Heat butter or oil in a frying pan over medium heat.
- Pour a small amount of mix into the frying pan. Approximately 1/3 of a cup worth.
- I did one pancake at a time as I’m not skilled but do as many as you like. Don’t overcrowd the pan though.
- With your swirl sauce, move the sauce to a corner of the ziplock bag with your fingers. Snip the end slightly and make a swirl shape over the pancake. Be sure to avoid getting it too close to the edge otherwise it can ruin the shape of your pancake.
- Once bubbles appear as shown in the below picture, flip. It will only need 20-30 seconds to cook through.
- Repeat until you get 10.
- Prep Time: 10
- Cook Time: 10