Cinnamon swirl pancakes

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the warm pancakes with salted butter and a drizzle of maple syrup, or top them with maple icing drizzle (see tips).