There’s nothing quite like a snow day, especially for a Californian like myself! It was great to sleep in late but I finally rolled out of bed, motivated by the thought of homemade pancakes for breakfast. Yum.
I had just picked up milk and eggs before the storm hit, so combined with what I had on hand was able to whip these up in a jiffy.
This recipe is based on Mark Bittman’s “Everyday Pancakes” recipe with a few tweaks for flavor variation.
Cinnamon Pancakes with Brown Butter and Sugar Syrup
Makes 2 servings
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons sugar
1 egg, beaten
3/4 cup buttermilk (use the old buttermilk substitute trick if none on hand)
1 tablespoon of butter (for greasing pan)
For Brown Butter and Sugar Syrup
1/2 cup dark brown sugar
2 tablespoons of butter
2 tablespoons of water
Heat the butter in a saucepan over medium heat until it turns a light brown. Add the brown sugar and water and stir until the sugar completely dissolves and the mixture becomes a thick syrup. Turn off heat. Set aside.
For Cinnamon Pancakes
1) Mix together the flour, baking powder, salt, sugar, and cinnamon in a large bowl.
2) Mix the beaten egg with the buttermilk and add to the bowl of dry ingredients.
3) Stir in the liquid ingredients until the mixture is just barely combined (do not over mix).
4) Lightly grease a pan or skillet with some butter. If using a non-stick pan, wipe down the pan with a paper napkin after the butter and set over medium-low heat.
5) Pour the batter onto the pan or skillet into desired size.
6) Flip the pancakes when bubbles appear in the center and the edges appear dry (about 2-4 minutes or so, depending on heat/size of pancakes). The pancake should be an even golden brown color. Adjust heat as necessary if too dark or light. Cook the bottom side for about 1-2 minutes.
7) Serve with cut fruit, powdered sugar, and a drizzle of warmed brown butter and sugar syrup.