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.
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. Makes 12.