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Cinnamon roll pancakes

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cinnamon roll pancakes

Ingredients

Ingredients
145g self-raising flour
1 tsp baking powder
1 tbsp golden caster sugar
1 tsp cinnamon
2 eggs
40g butter, melted
140ml milk
3 tbsp light brown soft sugar
1 tbsp maple syrup, plus extra to serve (optional)
1 tbsp vegetable oil
6 tbsp toffee or caramel yogurt, to serve (optional)

Direction

Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.

Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.

When you’re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.

Serve the pancakes with yogurt and extra maple syrup, if you like.

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