Recipes

Tasty cinnamon swirl pancakes, topped with icing sugar.  

Serves: 20 people   |   Prep time: 20 minutes   |   Cooking time: 15 minutes

American   |   Breakfast   |   Vegetarian

  

Ingredients

For the pancakes

• 200g Self Raising Flour
• 35g Caster Sugar
• 3 Medium Eggs
• 200ml Semi Skimmed Milk
• 1 tsp Vanilla Essence

For the cinnamon swirl icing

• 60g Unsalted Butter, at room temperature
• 60g Dark Brown Soft Sugar
• 1 heaped tsp Cinnamon
• 20ml Semi Skimmed Milk
• 3 tsp Plain Flour

For the drizzle icing

• 130g Icing Sugar
• 30ml Semi Skimmed Milk
• Sunflower Oil to grease

  

Method

To make the pancake batter

1. Mix the flour and sugar together in a bowl.
2. Crack the eggs into another bowl, add the milk and vanilla essence and whisk well.
3. Add the egg mix to the flour and beat until you have a smooth batter.

To make the cinnamon icing

1. Add the butter, cinnamon sugar and cream to another bowl.
2. Add the milk and whisk, adding the flour gradually to prevent it from separating.
3. Spoon into a piping bag with a small nozzle.

To make the drizzle icing

1. Stir the icing sugar and milk together in a bowl until you have a smooth icing then put on one side.
2. Heat a non-stick pan and lightly grease with some oil.
3. Pour about 60ml (more if you want bigger pancakes) batter into the pan and allow to pool into a round.
4. Cook on a low light for a few seconds, then gently swirl some icing over, cook a few more seconds, then flip and cook the other side.
5. Keep the cooked ones warm while you cook the rest.
6. Stack them on plates and drizzle over more icing.