eat make read

Oh boy! Not long ago I whipped up an amazing batch of pancakes that I blogged about here. Last weekend seemed like a good time to make another batch, that is until Aaron and I started talking about cinnamon pancakes. He’s a major cinnamon fan, so he’s always looking for a way to get more of it. After a little thinking I came up with the idea of adding little cinnamon/butter chunks in the batter. I actually used the same recipe as before, but just reallocated my use of butter and cinnamon.

The result was so dang delicious! Oh, my mouth is watering just thinking about them. The batter was just slightly fluffy, with hints of vanilla and cinnamon, and little bursts of concentrated cinnamon. Really, seriously these are delicious, don’t miss out!

Cinnamon pancakes
makes 12-16 4-inch pancakes
1 1/2 cup flour
2 Tablespoons sugar
1 3/4 Tablespoon baking powder
1 teaspoon salt
1 1/2 cup milk
2 eggs
1 Tablespoon honey
1/2 teaspoon vanilla
2 Tablespoons cold butter
1/2 teaspoon cinnamon

1
In medium bowl, combine flour, sugar, baking powder and salt.

2
In a separate medium bowl, combine milk, eggs, honey and vanilla.
3
Cut the cold butter into small 1/4 inch pieces and add cinnamon. Mix it together with your fingers until well incorporated, but not overmixed.
4
Add the wet ingredients to the dry ingredients until just combined. Lightly fold cinnamon chunks in. Let sit for 5-10 minutes.
5
Heat a skillet on the stovetop and add 1/4 cup batter. Once the pancake begins to bubble, flip and cook the other side. Repeat until all the batter is used.
6
Top with a little maple syrup and enjoy!