Cinnamon swirl pancakes

Name: Cinnamon swirl pancakes
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 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

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

Sophie Austen-Smith

Former deputy food editor, delicious.

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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.

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Ingredients

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

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Method

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.
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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).