Cinnamon swirl pancakes
- February 2021
- Serves 4
- Hands-on time 30 min
Nothing starts the day better than a stack of fluffy pancakes. These eye-catching cinnamon swirl pancakes bring a sweet warmth with the addition of cinnamon that is oh-so comforting. Or, for a Valentine’s Day or Mother’s Day surprise, pipe a heart shape in the centre of each pancake instead of a swirl.
If you’re looking for more special breakfast recipes, check our our pancake stack with a Nutella-style sauce.
- 6.6g (1.9g saturated)
- 41.9g (8.6g sugars)
- 175g self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1 medium free-range egg
- 200ml whole milk
- 2 tsp ground cinnamon
- 2 tsp light brown sugar
- Softened butter or oil for frying
- Salted butter and maple syrup to serve (see tips)
You’ll also need
- Piping bag fitted with a 0.5cm round nozzle
- To make the pancake batter, put the flour, baking powder, caster sugar and a pinch of salt in a mixing bowl. Crack in the egg, add the milk, then whisk to make a smooth batter.
- Remove a quarter of the batter to a small bowl and whisk in the ground cinnamon and light brown sugar until smooth. Transfer to the prepared piping bag.
- Heat a frying pan over a medium heat and brush with softened butter or oil. Ladle a small amount of the batter into the pan, spreading to make a 10cm circle, then pipe a swirl of cinnamon batter on top. Add further ladlefuls of pancake batter/swirls of cinnamon batter to the pan to make more pancakes.
- Cook each pancake until you start to see bubbles appear on the surface and the pancake begins to puff up – this will take about 1-2 minutes. Using a palette knife, flip the pancakes and cook for another 1 minute until cooked throughout. Continue until you’ve used up all the batter, keeping the cooked pancakes warm on a covered plate or tray until ready to serve.
- Serve the warm pancakes with salted butter and a drizzle of maple syrup, or top them with maple icing drizzle (see tips).
Try these with a maple icing drizzle made from 100g icing sugar, 1 tbsp maple syrup and 1 tbsp cold water, whisked until smooth.
Cooked, uneaten pancakes will freeze, well wrapped, for up to 1 month. Reheat in a toaster, pan or microwave to serve.
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