I love to make breakfast on Saturday mornings. I especially like to make breakfast when there is football on like there was this morning. So as I watched Missouri stomp Texas A&M, I remembered a pancake recipe I saw on twitter that @babblefood posted a few weeks ago. It was a pancake that look and tasted like a cinnamon roll. Wow – two great breakfast items combined into one. It is covered in a buttermilk syrup that I made, but I also tried it with regular syrup and that was just as good. (maybe better)
For the pancakes you will need to mix the following:
Combine 1 cup AP flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium size bowl.
Then in a small bowl, combine 1-1/2 cups buttermilk, 2 tablespoon melted butter, 1 lightly beaten egg, and 1 tablespoon honey. Whisk this mixture into the dry ingredients. Batter should be a little lumpy and not to thin.
Once you have that done, you will need to make the mixture for the cinnamon swirl. In a measuring cup mix 1/4 cup brown sugar (no lumps), 1 teaspoon cinnamon, 1 tablespoon AP flour, and 2 1/2 tablespoons melted butter. Make sure this mixture is smooth and put it in a plastic Ziploc bag and cut a small triangle off the corner so you can pipe it onto the pancake.
Here’s where you have to make a decision. Do you want the Buttermilk syrup or regular syrup. If you want the buttermilk syrup, you have to get that started. In a medium saucepan, add 4 tablespoons butter, 1/4 cup sugar, and 1 cup buttermilk. Bring this to a boil over medium heat then reduce to low and simmer for 10 minutes. After 10 minutes, take it off the heat and add 1 teaspoon pure vanilla extract and 1/2 teaspoon baking soda. At this point it will foam up like a volcano science project you did in school, so make sure your sauce pan is big enough to stop any spillover.
While your syrup is simmering. Heat a nonstick skillet over medium heat and put a tablespoon of butter in it. Once the butter is melted, pour 1/2 cup of pancake batter into the pan. Don’t use more than 1/2 cup because there will be to much batter on the top when you flip it and it will cover your cinnamon swirl (I only know because I did this when I tried to make a bigger one). Now use your Ziploc bag to pipe on your swirl on top of the batter in the pan.
When the bubbles on the surface of the pancake begin to pop and then not refill with more batter, flip your pancake carefully and cook for another 30-45 seconds. Repeat with the remaining batter and swirl mixture.
Top your Cinnamon Pancakes with the Buttermilk Syrup and enjoy! May the Fork Be With You!