There is a reason I have a *lot* of cinnamon recipes on my site. That is because a certain fiance of mine would pick a cinnamon-themed recipe over any other recipe I can dream up. He will readily admit this, so I don’t feel too bad putting it on the internet. Maybe some of you have significant others who are similarly cinnamon-obsessed.
So, for instance, if you happen to be making brunch for your darling fiance, you might think, “he’d really like chocolate chip pancakes.” (YUM!)
No, apparently, he would not. He would like cinnamon pancakes. Not chocolate chip pancakes, not blueberry pancakes, not apple, banana or pumpkin pancakes. Cinnamon pancakes.
So here they are, and maybe he was right, because they were good. One thing I have learned the hard way about pancakes: low, low, low heat. And, I mean, duh, right? Who wants a seared pancake? But my first pancake, cooked on medium heat, was raw in the middle and burned on the outside. (Sigh). By the third pancake, I was using the lowest heat setting my oven has — and, unfortunately, it has gas burners, so I often have trouble getting the heat low enough, but I think it worked fine here.
These turned out really well. They were fluffy, yummy, and gone in about fifteen minutes — and that’s pretty much as good as it gets. So if you know anyone who’s even remotely fond of cinnamon, I thoroughly recommend this recipe.
1 cup whole milk
1 cup plus 2 tbsp all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
2 tbsp sugar
1 tbsp butter, melted
1. Combine all the ingredients in a large mixing bowl. Beat until smooth.
2. Heat a frying pan or skillet on the stovetop. Spray with cooking spray or grease with a little extra butter. Ladle out 1/4 cup of pancake batter at a time, and cook about 1 min on each side, flipping each pancake midway through. Repeat about eight times, until batter is gone.
5. Serve with maple syrup, honey or extra butter. Enjoy!
Makes about 6 large pancakes.