*UPDATE – See this post about our new eating habits.(7/10/11)
Whoever invented pancakes was a complete genius. I love you, inventor of pancakes! Making your own from scratch is so easy, you’ll wonder why you ever bought Bisquick. Not that there is anything wrong with Bisquick. I use it often…..I keep a stash. Anyway, who needs to buy the frozen variety of pancakes? Unless of course you shop like me and get them super cheap for those occasions when you only have time for the microwave. I love you, inventor of microwaves! Let’s make some pancakes, shall we?
Cinnamon Bun Pancakes. When I first saw this recipe, I knew I HAD to make it. It haunted me in my sleep. Cinnamon Bun Pancakes? Glory!!!!!!!! This recipe is so amazing that it will make a man propose to you. If you’re already married, he might offer to take you to Hawaii. Yes, it’s THAT good. Barry groaned with glee all the way through breakfast. I licked my plate. Who cares if I lick it regularly? I was trying to get every bit of cinnamon bun goodness off of there. Don’t deny it! You do it too.
For this breakfast delight we need all purpose flour, sugar, salt, baking powder, cinnamon, eggs, milk, corn syrup, butter, and vanilla. Let me interject here and say that if you’ve never put vanilla in your pancakes, even in Bisquick pancakes, you’ve been missing out. It gives it that extra special flavor. You cannot use too much vanilla. Once I tried it in eggs, but Barry didn’t like it. Oh well. These are the basic ingredients for any pancake recipe – minus the corn syrup and cinnamon. Those are the magic ingredients here folks!
The process I’m following here is the same you’d use for just about any pancake recipe. In a large bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. The whisk helps get rid of any big clumps. Make sure you whisk it well to get all the ingredients incorporated. Now whisk it, whisk it good…..into shape. Shape it up. Sorry.
In a smaller bowl, or measuring cup like I used, beat your eggs, milk, corn syrup, melted butter, and vanilla. Your butter might look a little funny when it comes into contact with the cold stuff, but that’s ok. Yummy butter! Don’t leave it out. Don’t. You’ll be sorry if you do.
Pour your wet ingredients into your flour mixture and, using the whisk, stir only until it’s combined. Do not overmix! You’ll see air bubbles. That’s cool. Air bubbles mean light and fresh pancakes! Stop mixing!!
Lightly mist a griddle or a nonstick pan with cooking spray. You can also brush it with oil if you like. This is faster and I am not a patient woman – especially when we’re talking Cinnamon Bun Pancakes. I love my griddle. It makes pancakes lickety split! I got it at a yard sale….maybe you’ll be that lucky. Use a ¼-cup measuring cup to portion out your pancakes. It makes them the perfect size…..unless you’re like me and like jumbo pancakes. I was trying to exercise control here.
Cook your pancakes on the first side until you start to see bubbles rise to the surface and pop…..sorta like this. Then flip and let them cook just a little longer. I had a roommate (I love you Ethel!) who is weird and likes her pancakes runny. If you’re like her (weirdos!) then you’d barely cook them on the second side.
When they’re done, put them on a plate and stick them in the microwave to keep them warm until you’re ready to eat. Now we’re going to make icing. Yes, I said icing. These pancakes need icing, not syrup. You could use syrup, but trust me on this one – you WANT to make this icing. What is a Cinnamon Bun without icing? It’s nothing. Nothing, I said!
To make the icing you need powdered sugar, melted butter, salt, maple syrup, and milk. How could this be bad?
In a small bowl or measuring cup, whisk all your ingredients together. You might have to add more milk or powdered sugar to get the consistency that you want. It’s not an exact science, it’s just how you like it. I like mine a little runny so it will soak into the pancakes. Take your finger and taste the icing. Ohhhhhh baby. Do it again. Thanks.
That’s it! Your family will love them! Now you can make any kind of pancakes. You’ve been empowered. IHOP has nothing on you. Oh, and I used the leftover icing on top of cake. You could use it for lots of stuff. Or you could just drink it with a straw.
Cinnamon Bun Pancakes:
- 1 ½ cups all purpose flour (whole wheat pastry)
- 3 tablespoons sugar (sucanat)
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 2 eggs, beaten
- 1 cup whole milk
- 2 tablespoons corn syrup (honey)
- ¼ cup butter, melted
- 1 tablespoon vanilla
- In a medium bowl, mix together flour, sugar, salt, baking powder, and cinnamon with a whisk. Make sure you get it all combined.
- In a separate bowl, beat eggs, milk, corn syrup, butter and vanilla.
- Stir this mixture into the flour, stirring only until combined. Do not overmix.
- Grease a griddle or non-stick pan. Pour by ¼ cup measures.
- Cook until bubbles pop and then flip. Cook until browned on the second side. Keep warm until serving.
- 2 cups powered sugar (powdered sucanat)
- ¼ cup melted butter
- Dash of salt
- 1 tablespoon maple syrup
- ¼ cup whole milk
- Whisk ingredients together until smooth and combined.
- Pour over hot pancakes.
- You may need to add more milk or sugar, depending on the consistency that you want.
*A Tasty Kitchen recipe*