Cinnamon Roll Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 330 g flour
- 1 packet baking powder
- 3 egg (s)
- 360 ml milk
- 30 grams sugar
- salt
- 1 teaspoon vanilla extract, to taste
- 90 g butter, melted
Also: (for the cinnamon swirl)
- 100 g butter, melted
- 100 g suar, brown
- 1 tablespoon, heaped cinnamon
Print Recipe
Pin Recipe Instructions
- For the cinnamon swirl, put all the ingredients in a bowl and mix well. The mass is then filled into a piping bag or freezer bag and sealed tightly.
- For the pancake batter, mix the flour with the baking powder and sieve this mixture. This means that there are no lumps in the pancake batter later. Whisk the eggs, milk, sugar and salt with a whisk. Then stir in the flour mixture and vanilla extract. Finally add the melted butter.
- For the pancakes, heat the pan over medium heat and place 2 tablespoons of batter in the center. If bubbles form on the surface of the dough, the piping bag is cut and the cinnamon mixture is used to make a spiral on the pancake. When the swirl is easy, turn the pancake and bake it on the other side for a few seconds.
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