These fluffy cinnamon flavoured pancakes are made with buttermilk and topped with cinnamon-sugar. Lovely for a weekend brunch or winter dessert.
3 people made this
125g plain flour
2 tablespoons soft brown sugar
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
2 tablespoons butter, melted
1 teaspoon vanilla extract
50g caster sugar
1 teaspoon ground cinnamon
70g butter, melted
whipped cream to serve (optional)
Method Prep:15min › Cook:5min › Ready in:20min
Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, bicarbonate of soda and salt in a bowl with a whisk.
Combine buttermilk, egg, butter and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until pancake batter is foamy and just combined.
Whisk caster sugar and 1 teaspoon cinnamon together in a small bowl.
Heat a large non-stick griddle or pan over medium-low heat. Pour a ladle of pancake batter onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.
Brush pancakes with melted butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.