Cinnamon Swirl Pancakes
We've done stacks of delicious pancakes over the years but these cinnamon ones might just top the lot. Learn how to make fluffy American-style pancakes for breakfast. Grab a fork and eat them with your mouth.
- 75 g salted butter
- 75 g dark brown sugar
- 1 tsp ground cinnamon
- 150 g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 150 ml buttermilk
- 1 pinch salt
- 1 knob butter to cook
- 1 handful fresh berries to serve
Make Cinnamon Mixture
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.
Make Pancake Mixture
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.
Cook The Pancake Mix
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.
Add The Cinammon
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.
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