Are you a cinnamon lover? You are going to love me. LOVE me, I tell ya! Why? Because I’m going to be sharing something scrumptious, something EASY to make, something you and your kids will LOVE, and something that will add about ten pounds to your hips. Uh… forget that last part…Trust me, these are SO good. These amazing pancakes have ALL of the flavor and NONE of the waiting/hard work/waiting of cinnamon buns. Okay, enough teasing..let’s get these babies made!
Griddle or Frying Pan – preheat to medium/low heat and grease with butter, margarine, or that nasty spray (which I used, by the way). Butter = the best.
Dry (though not completely humorless) ingredients:
1 1/2 cups all-purpose flour
3 Tbsp white sugar
1/2 tsp salt
4 tsp baking powder
1 Tbsp Cinnamon (or more if you’re a cinnamon freak, like me)
In a medium bowl, combine these dry ingredients together. I like using a whisk. It makes me feel very “Martha Stewart”.When these dry ingredients are mixed nicely, then you can mix together these remaining ingredients in a SEPARATE bowl. We don’t introduce these two until a little later. Suspense is everything.
2 eggs (whole) beaten – feel free to take out your frustration on these innocent little eggies
1 Cup of milk (or a little more if your batter isn’t runny enough for you)
2 Tbsp Corn Syrup (I only had regular table syrup on hand – worked fine)
1/4 Cup butter or margarine, melted
1 Tbsp vanilla
Beat together these wet ingredients, then add them to the dry. Mix well. They need to not just get to know each other, but fall in love, get married, get thrown from the frying pan into the fire. Okay, just onto the frying pan.
Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook.
Serve warm with syrup – and if you know what’s good for you, you’ll serve it up with this delicious Maple Icing Syrup that you are about to make RIGHT NOW!
Maple Icing Syrup
1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)
Combine all of these ingredients and pour over your cinnamon bun pancakes. Then, get ready for a flavor explosion, and one VERY happy tummy! Oooooh, ya….. I can feel the autumn maple-y deliciousness now…can you?
This recipe makes about 10-12 medium sized pancakes. In other words…double the recipe! It tastes soooo good even after sitting in the fridge for a couple of hours. I know this from experience The syrup makes plenty for a double batch. Don’t feel like making the maple icing syrup? No problem…just use your favorite. Hint: Try making your favorite cream cheese icing, only add enough milk to make it pourable. YUMMO!