CINNAMON PANCAKES
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
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 IN A JAR
A lovely mix that can be placed in a jar to give as a gift. A great change from cookies in a jar. Just copy the recipe onto a card and attach it to your jar to give as a gift.
Provided by Carla
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
- To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 67.2 g, Cholesterol 40.1 mg, Fat 7.9 g, Fiber 3 g, Protein 10.3 g, SaturatedFat 1.7 g, Sodium 1014.9 mg, Sugar 7.7 g
BURST-OF-CINNAMON PANCAKES
Nothing quite matches the aroma of foods baking with cinnamon. With these pancakes, that goodness can be enjoyed right away!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir Bisquick mix, milk and eggs in large bowl until blended. Stir in granola and cinnamon chips. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. Serve with syrup.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 220 mg
CINNAMON STREUSEL PANCAKES
For my mom, Du-pars was an iconic diner. The waitresses just looked SO AMERICAN. My mom felt like she was on Happy Days, waiting for Fonzie to walk in. Mom struggled with American food -- like, a Caesar Salad was exotic -- but with pancakes you can't go wrong. Du-pars' pancakes were her first comfort food in her new home. And we ended up making a ton of pancakes as a family.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h20m
Yield 10 to 12 pancakes, depending on size
Number Of Ingredients 17
Steps:
- Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
- Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
- Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
- Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.
CINNAMON PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.
Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
CINNAMON PANCAKE CUBES
"When I was young, my mother introduced our family to this delicious way to use up leftover buttermilk pancakes," says Donna Bielenberg of Tabernash, Colorado. "In fact, my father urged us not to eat all the pancakes so we could have these yummy cinnamon-and-sugar squares later."
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET CINNAMON CRISPY PANCAKES
Provided by Stephanie Izard
Categories dessert
Time 6h45m
Yield 32 pancakes
Number Of Ingredients 12
Steps:
- For the roux: Cook the butter in a medium saucepan over medium heat until light golden brown. Whisk in the flour and cook, whisking constantly, for another 2 minutes.
- For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
- For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
- For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.)
- Whisk together the sugar, cinnamon and cocoa powder in a bowl and set aside. Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface and sprinkle with 1 to 2 tablespoons of the cinnamon-sugar/cocoa mixture. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux.
- Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 1/4-inch thick and 4-inch-wide pancake.
- Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
- Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook for 4 to 5 minutes, before flipping and covering again. Cook for another 4 to 5 minutes. Remove to a plate. Serve hot with maple syrup.
QUICK CINNAMON PANCAKES
A simple, quick, super yummy way to make gorgeous pancakes for anytime!
Provided by delishios
Time 30m
Yield Makes Pancakes
Number Of Ingredients 0
Steps:
- Take your large bowl.
- Sift the flour into your large bowl.
- Make a well in your flour, big enough to fit both of your eggs in.
- Break the eggs into the well and mix thoroughly.
- Take your milk and water, mix both together and then sprinkle as much Cinnamon (a lot will taste lovely-but not to much!)
- Poor little bits of your milk mixture into the flour and eggs, remember to mix it all in at the same time!
- Add a little bit of butter into your pancake mixture and whisk until no big parts of the butter is remained.
- Get a small spread of butter and put it in your pan, put the heat to medium. Wait until the butter sizzles then you can put your mix in.
- When the top of the pancakes starts to have little bubbles on it, take your spatchilar and turn it over, now let it cook, the try flipping it on your own!
- Yummy! Tip: try flipping your pancake with a pound in the other hand, it brings good luck!
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