WARNING: You'll never make American style pancakes the same way again, these are that good.
We all have a pinterest account now. There is no denying myself the nifty and uber-convenient recipe wealth of that website. But some of the recipes seem too good to be true. Thus, I've begun experimenting. I found was this amazing trick to take the classic pancake breakfast up a notch.
I love breakfast food. I can never decide whether to make french toast, cinnamon rolls, pancakes or a million other things. This recipe takes pancakes and makes them cinnamon-y delicious.
Make the traditional pancake batter. I just use bisquick, but this pancake recipe does well if you don't have a pre-made mix.
Pancake:
1 1/2 c. flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 c milk
1 egg
3 tbsp butter (melted)
Literally, whisk the wet with the dry and you have batter.
To make this special, you must make a swirl mix.
I never make more than 4-5 pancakes at a time. The recipe above will make 12-15. Adjust accordingly.
Melt 3 tbsp butter and mix in 2 tbsp brown sugar and 1 tsp cinnamon, this will make enough drizzle for the 4-5 pancakes. For a larger batch of batter , melt 1/3 cup of butter, 3 tbsp brown sugar and tsp cinnamon.
Pour your pancakes and immediately drizzle some of the swirl mix on the top of the batter. Once the patter makes bubbles, the pancake is ready to flip. The swirl mix with sizzle a bit and might run off a little in the pan but don't let it freak you out. Some of it will caramelize and some of it sinks into the batter for a gooey surprise, just like in a cinnamon roll.
For the kicker, throws it over the top, a cream cheese glaze.
Again, I make enough for a small batch of pancakes. Not because it makes sense, but because if I made more, I'd eat it ALL.
2 tbsp butter (melted)
4 tbsp cream cheese, cold
3 tbsp powdered sugar
dash of vanilla or maple syrup
Melt butter and whisk with softened but cold cream cheese. Add powdered sugar and dash of maple syrup or vanilla. Voila.
Stack the pancakes with dollops of the cream cheese mixture between and top it with a drizzle of maple syrup.
I love breakfast food. I can never decide whether to make french toast, cinnamon rolls, pancakes or a million other things. This recipe takes pancakes and makes them cinnamon-y delicious.
Make the traditional pancake batter. I just use bisquick, but this pancake recipe does well if you don't have a pre-made mix.
Pancake:
1 1/2 c. flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 c milk
1 egg
3 tbsp butter (melted)
Literally, whisk the wet with the dry and you have batter.
To make this special, you must make a swirl mix.
I never make more than 4-5 pancakes at a time. The recipe above will make 12-15. Adjust accordingly.
Melt 3 tbsp butter and mix in 2 tbsp brown sugar and 1 tsp cinnamon, this will make enough drizzle for the 4-5 pancakes. For a larger batch of batter , melt 1/3 cup of butter, 3 tbsp brown sugar and tsp cinnamon.
Pour your pancakes and immediately drizzle some of the swirl mix on the top of the batter. Once the patter makes bubbles, the pancake is ready to flip. The swirl mix with sizzle a bit and might run off a little in the pan but don't let it freak you out. Some of it will caramelize and some of it sinks into the batter for a gooey surprise, just like in a cinnamon roll.
For the kicker, throws it over the top, a cream cheese glaze.
Again, I make enough for a small batch of pancakes. Not because it makes sense, but because if I made more, I'd eat it ALL.
2 tbsp butter (melted)4 tbsp cream cheese, cold
3 tbsp powdered sugar
dash of vanilla or maple syrup
Melt butter and whisk with softened but cold cream cheese. Add powdered sugar and dash of maple syrup or vanilla. Voila.
Stack the pancakes with dollops of the cream cheese mixture between and top it with a drizzle of maple syrup.
