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We've done stacks of delicious pancakes over the years... linked below... but this one might just top the lot. The cinnamon bun meets fluffy American-style pancake. Win!
Which pancakes will you be giving a go this year?
beat the butter, sugar and cinnamon together in a bowl so that it’s completely smooth and sugar-lump free.
transfer this to a piping bag or sandwich bag and leave to one side.
measure the flour and baking powder into a clean bowl and crack in the eggs.
stir to mix them in, then keep whisking as you slowly add the buttermilk.
add a pinch of salt.
heat up a large, non-stick frying pan to a medium heat and rub with butter.
spoon a heaped tablespoon of pancake mixture into the pan and cook for 30 seconds.
snip the end off of the piping bag and squeeze a thin line in a spiral on top of the raw batter and leave for another 30 seconds.
flip the pancake over quickly and cook for just 30 seconds on that side.
transfer to a plate, wipe the pan clean with kitchen roll and repeat to make stacks more.
reheat the cooked pancakes for 30 seconds in a microwave if you prefer and serve with ample fresh berries.