Sunday, January 18, 2015


Just remember moderation is the key!

Cinnamon Sugar Filling
2 tablespoons of melted butter
1/4 cup of firmly packed dark brown sugar...
1 teaspoon of cinnamon
Let’s start by making the cinnamon filling, this way it has a chance to cool before going into the pancakes. Melt 4 tablespoons of butter in the microwave and add to mixing bowl. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together.

Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. Close the baggie well and set aside to cool

Make your pancake batter and let the pancakes set up on the griddle for about 2 minutes, then it is time to add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. We are going to use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Don’t just swirl the mixture on top of the pancake, it needs to be in the batter to make the signature cinnamon roll look.

Try not to get too close to the edge of the pancakes with the swirl, or the cinnamon sugar mixture will run off.

Use a wide spatula and quickly turn the pancakes when the underside is golden brown. Mine took about 3 minutes before they were ready to flip. You will see a bit of the filling coming out around the sides. This is fine! It just means the cinnamon and sugar is getting all yummy and caramelized. Once the pancakes are cooked, turn them onto the plate swirl side up. Work quickly when removing the pancakes, once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Enjoy!

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