Cinnamon Pancakes

I can't stop with the cinnamon obsession. So when I read this recipe for cinnamon roll pancakes, I knew it would have to get tried out! This recipe was inspired by the lovely Nikki who blogs over at Chef in Training. Stop by and check out her awesome recipes.

I have made my own tweaks to the recipe and changed the measurements to read in grams as I struggle with the US system of measurements.  I also didn't ahve any cream cheese so made a honey and orange juice syrup.  I have reduced the filling quantities from Nikki's original recipe,  so you can check both recipes out and see which one works for you!

Little Miss J was my little helper for this one and she loved mixing it all up!

Enough chatter now - lets get on with it!

Cinnamon Roll Pancakes

For the pancake: 

Plain flour 110 g 

Baking powder 2 tsp

Salt 1/2 tsp

Corn oil 1 tbsp

1 Egg, lightly beaten

Semi skimmed milk 240 ml

For the filling: 

Butter (melted) 55 g

Dark brown sugar 60g

Cinnamon 1 1/2 tbsp (this is very cinnamony...you can reduce this if you want)

For the glaze: 

These measurements are an approximation as I pretty much just bunged everything together without measuring! 

Honey 4 tbsp

Orange juice, freshly squeezed 3 tbsp

Icing sugar 20 g

1. In a bowl, sift together the flour, baking powder and sugar.  In a separate bowl, whisk together the milk, egg and corn oil.  Add the wet ingredients to the dry ingredients stirring with a whisk to reduce the lumps.

2. For the filling, stir together the melted butter, brown sugar and cinnamon.  Place this mixture in a piping bag. I placed the bag in the fridge for five minutes.  

3. Mix together the honey, orange juice and icing sugar.  Best to add liquid ingredients to the icing sugar so that there are no lumps. 

You can follow the methodology over at Chef in Training.

And there you have it - isn't this just gorgeousness on a plate???

Thank you Nikki for a fab recipe!

This post was featured on Confessions of a Stay at Home Mommy
Homemaker on a Dime