Recently, I spotted this recipe for Cinnamon Bun Pancakes on Ree Drummond’s Tasty Kitchen blog. While I loved the decadent craziness of the maple butter icing she added, the recipe seemed like it might be a bit cinnamon-saturated for my taste. But I was intrigued by the possibilities of eating the offspring of a pancake and cinnamon roll.
What I love about cinnamon rolls is the combination of slightly-sweet, yeasted bread and the buttery, rich, caramelized layers of cinnamon. So I sought to make a basic pancake recipe that would have pockets of caramelized cinnamon-sugar.
Here’s what I did
The pancake mix
A few years ago I stopped buying ready-made pancake mix and began making my pancakes from scratch. While I found the taste exponentially better, the scratch pancakes were slightly more time consuming. That’s why I was glad to find this recipe for making bulk pancake mix. In truth, the dry ingredients for any recipe can be tripled (or greater) and stored in the pantry. I happen to really like results of this version. I make a double batch whenever I run out. I have even given it as gifts.
Courtesy Everyday Food Magazine
Whisk together 3 cups flour, 6 tablespoons sugar, 2 tablespoons baking powder, and 1 1/2 teaspoons salt; store in an airtight container in a cool, dry place (this makes enough for 12 servings of 3 to 4 pancakes per person).
For four servings:
Place 1 1/4 cups mix in a bowl. In a separate bowl, whisk together 1 cup milk, 2 tablespoons melted unsalted butter or oil, and 1 large egg; add to dry mix, and whisk just to combine. (I substitute buttermilk for the milk and add 1/4 tsp of baking soda.)
The cinnamon-sugar topping
This part is not so much a recipe, as a technique. You can really do this to taste. You’re looking to make a thick paste of softened butter mixed with cinnamon, brown sugar, and a teeny-tiny pinch of cloves, allspice, or nutmeg (whichever one you have—but be very conservative—a little is heaven, a lot is blargh).
- 3 tbs butter, softened
- 3 tsp cinnamon
- 1 tbs brown sugar
- scant 1/8 tsp cloves, allspice, or nutmeg
Stir to combine.
To make cinnamon roll pancakes
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. (I uses a mixture of oil and butter).
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Dot each pancake with 4 to 5 spoonfuls of the cinnamon sugar topping (each should be 1/4 tsp or less).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. The cinnamon-sugar toping will melt and form small pools.
- Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Wipe the pan with a moist towel between each batch. Re-oil the pan and continue with the remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm.