I’m on a breakfast roll….
Cinnamon Pancakes
adapted from this recipe
makes 12-16 4-inch pancakes
- 1 1/2 cups flour
- 2 tbsp sugar
- 1 3/4 tbsp baking powder
- 1 tsp salt
- 1.5 cups milk (I used almond)
- 2 eggs
- 1 tbsp honey
- 1/2 tsp vanilla
- 2 tbsp cold butter
- 2 tsp cinnamon
- maple syrup to pour ~or~ powdered sugar to dust
Directions
- In medium bowl, combine the flour, sugar, baking powder and salt.
- In a separate medium bowl, combine the milk, eggs, honey and vanilla.
- Cut the cold butter into small 1/4 inch pieces and add the cinnamon. Mix it together with your fingers until well incorporated, but not over mixed.
- Add the wet ingredients to the dry ingredients until just combined. Lightly fold cinnamon chunks in. Let sit for 5-10 minutes.
- Heat a skillet on the stovetop and add 1/4 cup batter. Once the pancake begins to bubble, flip and cook the other side. Repeat until all the batter is used.
- Pour on some maple syrup or dust with powdered sugar and dig in!
These are an excellent breakfast standard. The dreaminess comes in when you bite into one of the cinnamonny-buttery lumps:
Amazing.
Have a wonderful day!
