Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day
Prep:10 mins
Serves 10
145g self-raising flour1 tsp baking powder1 tbsp golden caster sugar1 tsp cinnamon2 eggs40g butter, melted140ml milk3 tbsp light brown soft sugar1 tbsp maple syrup, plus extra to serve (optional)1 tbsp vegetable oil6 tbsp toffee or caramel yogurt, to serve (optional)
STEP 1Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.STEP 2Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.STEP 3When you’re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.STEP 4Serve the pancakes with yogurt and extra maple syrup, if you like.
