If you’re anything like me, pancakes are far too scarce in your life. Although, I’m pretty sure that it’s just me. All alone, in my sad pancake-less world. Mainly, I don’t make them because I don’t have a griddle pan thingy. I make them in a pan on my uneven stove top. SO my pancakes never come out circular or even fluffy. Maybe I’m just doomed.
But, as I was reading a friends wonderful gingerbread pancake recipe, I got the bug. I knew that I’d have to get home to make pancakes. And fast! I had a recipe printed at home that had been staring me in the face for months now and I finally bit the bullet, as they say.
Good thing I did. I don’t want to live another day without these in my life. I didn’t have milk but that didn’t stop me!! I used heavy cream and then used water to thicken the batter (which I’m sure is what lead to its flatness). In retrospect, use whole milk… not heavy cream as your batter will be thiiiick!
Day 11 of my extravaganza and today you get breakfast. Or if you’re like me (again) for dinner. With butter, maple syrup AND whipped cream. That’s right, you heard me!
Cinnamon Bun Pancakes
Yields 4 servings
1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture. Just mix to blend, it will be lumpy. That’s ok!!
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Once bubbles start appearing on the surface, it’s time to flip. Cook second side for only a minute or two, or until its nice and brown.
Serve warm with icing drizzled over the top. Or butter and maple syrup and whipped cream. You’re welcome!