Cinnamon Butter Sugar Swirl Pancakes 肉桂糖卷松饼

Pancake with cinnamon butter sugar swirl. Crisp on the outside, soft and sweet on the inside. No syrup needed, these pancakes are easy to make and they tastes awesome! Simple pancake recipe great for holiday/ weekend breakfast. 

There are 2 ways to serve these delicious pancakes. 

Option 1: Serve the pancakes right away. Crisp, spongy and delicious.

Option 1, made without glaze.
Photo updated on 11 March 2017

Option 2: Make the glaze, drizzle over the pancakes. Serve it this way if you like sweet pancakes. ;)

Option 2, with glaze.
Cinnamon Swirl Pancakes with my son's favourite 'Eating Plant'. 
Don't ask me what is that, I got the idea from his drawing ;)
Created in November 2015.

I have many pancake recipes shared in this blog, if you like to have something different from your ordinary pancakes with maple syrup, this is the recipe that you MUST try! 

我有很多松饼食谱，这个配搭是最好吃的。外层有焦糖脆脆的口感，加上肉桂的香味，这松饼比一般配糖浆／蜂蜜的松饼特别，特别美味。

Ingredients: 

Pancake batter:

For pancake recipes, I have the healthiest, simplest or buttermilk options, you may choose from here. On a lazy weekend morning, I normally use the simplest method, click here for recipe. Alternatively, you can use pancake mix, just add on the cinnamon swirl. ;)



Cinnamon Swirl:

30g Unsalted Butter (softened)

35g Brown Sugar

1 tsp Ground Cinnamon


Glaze: Optional

4 tbsp Icing Sugar

15g Unsalted Butter (softened)

Some Hot Water

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！




Method:

1. Prepare the cinnamon filling - Mix together all cinnamon swirl ingredients in a bowl. Transfer to a piping bag, snip a small hole at the tip of the piping bag. 

2. Prepare and cook the pancakes as indicated. When the bubbles appeared on the pancake, add the filling. 

3. Start from the centre of the pancake, squeeze the filling in a swirl pattern. 

4. Let it cook for a minute or until the bottom is lightly brown, flip the pancake and continue to cook until both sides are nicely brown, caramelise and crisp.

5. Transfer the pancake to a serving plate. Wipe the pan with kitchen towel, repeat for the rest. Serve right away.

Optional: To repare the glaze - Mix icing sugar and butter in a bowl. Gradually add in hot water (little by little) until you get the desired consistency. Drizzle over the pancake and serve warm.

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Note:

Omit sugar in pancake batter, just add a pinch of salt.

Some feedback from those who have tried this recipe:

By Rosalind Ang