Cinnamon Pancakes With Ice Cream And Maple Syrup Recipes

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CINNAMON PANCAKES WITH ICE-CREAM AND MAPLE SYRUP



Cinnamon Pancakes With Ice-Cream and Maple Syrup image

Make and share this Cinnamon Pancakes With Ice-Cream and Maple Syrup recipe from Food.com.

Provided by ImPat

Categories     Ice Cream

Time 25m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 9

cooking spray
4 scoops vanilla ice cream (small no added sugar)
1 tablespoon maple syrup (diet or sugar free)
50 g self raising flour (1/3 cup)
55 g plain flour (wholemeal 1/3 cup)
1 teaspoon cinnamon (ground)
160 ml skim milk (2/3 cup)
1 tablespoon maple syrup (diet or sugar free)
1 egg white (from 50 gram egg)

Steps:

  • PANCAKES combine the flours and cinnamon in a medium bowl.
  • Put the milk, syrup and egg white in a small bowl and whisk to combine.
  • Add to flour mixture and mix until well combined.
  • Spray a large non stick frying pan with cooking spray and heat on medium.
  • To make 1 pancake and 1 tablespoon of batter to the pan and spread out slightly and then add another 2 tablespoons of batter to pan to make 2 more pancakes and cook for 2 minutes or until bubbles appear on the surface and then turn pancakes over and then cook for a further 1 minute or until cooked through and then transfer to a large plate lines with a clean tea towel and cover pancakes to keep warm.
  • Repeat with remaining batter to make a total of 16 pancakes.
  • Divide pancakes between plates and top with a scoop of icecream and drizzle with the maple syrup.
  • TIP to cut coking time in half, you can use two large frying pans at the same time.

CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE



Cinnamon Bun Pancakes with Maple Cream Cheese Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon
1/4 cup heavy cream
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans

Steps:

  • Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
  • For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
  • For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
  • Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
  • When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
  • To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

CINNAMON PANCAKES



Cinnamon Pancakes image

These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.

Provided by Christiana McCormick

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 8

1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup milk
2 eggs
¼ cup butter, melted

Steps:

  • Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
  • Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
  • Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g

CINNAMON PANCAKES WITH COMPOTE & MAPLE SYRUP



Cinnamon pancakes with compote & maple syrup image

American-style pancakes make a special weekend breakfast. You can even make the batter the night before

Provided by Good Food team

Categories     Breakfast

Time 1h25m

Number Of Ingredients 8

140g self-raising flour
1 tsp ground cinnamon
3 tbsp muscovado sugar or brown sugar
1 large egg
300ml milk
1 tsp vanilla extract
2 tbsp melted butter , plus extra for frying
½ quantity apple , pear & cherry compote, to serve (see 'Goes well with')

Steps:

  • First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
  • In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
  • Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.

Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

CINNAMON CREAM SYRUP



Cinnamon Cream Syrup image

Cinnamon cream syrup is excellent with pecan French toast!

Provided by Wanda Galloway

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 7m

Yield 8

Number Of Ingredients 5

5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
½ teaspoon maple flavored extract
½ teaspoon ground cinnamon

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 6 g, Cholesterol 59.8 mg, Fat 18.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 11.4 g, Sodium 63.9 mg, Sugar 5 g

APPLE CINNAMON PANCAKE SYRUP



Apple Cinnamon Pancake Syrup image

Make and share this Apple Cinnamon Pancake Syrup recipe from Food.com.

Provided by bajafan

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup apple juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Steps:

  • Bring apple juice almost to a boil and stir in sugar.
  • Lower heat to a simmer.
  • Stir and simmer until sugar is dissolved.
  • Add the cinnamon and vanilla extract and continue to simmer for one more minute.

Nutrition Facts : Calories 211.1, Fat 0.1, Sodium 1.1, Carbohydrate 54.1, Fiber 0.3, Sugar 53.4

SPICED MAPLE PANCAKES



Spiced Maple Pancakes image

I loved the texture and flavor of the original recipe, but I love cinnamon, cloves, and nutmeg in my recipes. Enjoy! Of course with any pancakes you can add chocolate chips, blueberries, etc. while cooking. It tastes great with dark chocolate chunks. Make sure you add them on top just before the bubbles all pop and before you flip them so the chocolate doesn't melt so much.

Provided by SusieQ88

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 5

Number Of Ingredients 11

1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil
1 tablespoon maple syrup
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
2 teaspoons vegetable oil, or as needed

Steps:

  • Mix flour, baking powder, and salt together in a bowl.
  • Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
  • Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 41.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 2.3 g, Sodium 414.9 mg, Sugar 5 g

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