CINNAMON-SYRUP
GLAZED PANCAKES
By Simbooker on the 10th June 2019
Files & Tags: recipes, index, desserts, popular breakfast item
Pancakes are one of the most popular foods in the world. But I have a confession to make, I don't eat breakfast so pancakes are a dessert item for me.
There are so many different varieties of pancakes, and a pancake can be eaten with a range of toppings.
I like my pancakes relatively simple with just cinnamon, syrup, and icing sugar I am good to go.
I also don't like pancakes that are too thick or too dense, that's probably because I grew up eating English pancakes which I love. This is a simple and easy recipe for tasty, fluffy pancakes.
CINNAMON-SYRUP
GLAZED PANCAKES
THE INGREDIENTS
The Dry Ingredients
2 cups of All Purpose flour, Cake flour or
Self raising flour, 2 tsp cinnamon, 1/4 cup sugar,
1/4 tsp salt,1 tsp each of baking powder and baking soda
Wet Ingredients
1 + 1/2 cups of Whole Milk, 2 Duck Eggs, 3 tbs of melted Butter, 2 tbs of sour cream, A few squeezes of lemon juice, 1 tsp Vanilla
2 cups of All Purpose flour, Cake flour or
Self raising flour, 2 tsp cinnamon, 1/4 cup sugar,
1/4 tsp salt,1 tsp each of baking powder and baking soda
Wet Ingredients
1 + 1/2 cups of Whole Milk, 2 Duck Eggs, 3 tbs of melted Butter, 2 tbs of sour cream, A few squeezes of lemon juice, 1 tsp Vanilla
THE DIRECTIONS
You will ideally need 2 large mixing bowls, one for the dry and the other for the wet.
Step 1
Start with the dry ingredients, measure out all the dry ingredients and mix with a wooden spoon.
Step 2
In a separate bowl pour in the milk and add a few sprinkles of lemon juice. Then add the vanilla, melted butter, sour cream and mix. Separate the whites from the yolks. Add the egg yolks in and mix. Reserve the whites for mixing into the dry ingredients later.
Step 1
Start with the dry ingredients, measure out all the dry ingredients and mix with a wooden spoon.
Step 2
In a separate bowl pour in the milk and add a few sprinkles of lemon juice. Then add the vanilla, melted butter, sour cream and mix. Separate the whites from the yolks. Add the egg yolks in and mix. Reserve the whites for mixing into the dry ingredients later.
Step 3
Combine the wet ingredients into the dry, resist the need to over-mix, which I admit is my weakness at times. Fold and mix in the wet ingredients gently, if you are concerned about lumps you can strain before using. Finally fold in the egg whites until just combined. Let the batter sit for at least half an hour.
Combine the wet ingredients into the dry, resist the need to over-mix, which I admit is my weakness at times. Fold and mix in the wet ingredients gently, if you are concerned about lumps you can strain before using. Finally fold in the egg whites until just combined. Let the batter sit for at least half an hour.
Heat a pan or skillet, once heated turn to medium high (mark 6) and add 2 tbs of butter. Once you see the butter melted and bumbling add the batter by ladle-depending on how big or small you want your pancakes. I use a large curved serving spoon, but you can use a measuring cup. When the pancake forms bubbles on the surface wait for another 60 seconds before flipping. The next side usually takes less time to cook.
Once done I sprinkle with cinnamon and icing sugar and serve them with golden syrup or agave syrup, but use the syrup you like.
Once done I sprinkle with cinnamon and icing sugar and serve them with golden syrup or agave syrup, but use the syrup you like.