Cinnamon Roll Pancakes

Makes about 5 to 6 depending on the size you make them
Cinnamon Roll Pancakes
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Ingredients

    For the cinnamon toffee syrup

    • 60g butter
    • 80g Siucra dark brown sugar
    • 3 tbsp water
    • ½ tsp ground cinnamon

    For the pancakes

    • 180g plain flour
    • ¼ tsp salt
    • 2 tbsp Siucra caster sugar
    • 1 egg
    • 1 tbsp rapeseed oil
    • 200ml milk
    • 2 to 3 tbsp water, if batter is too thick

    For the icing

    • 125g Siucra icing sugar
    • 15ml water

    • Oil, for frying

    1.    To prepare the toffee syrup, melt the butter and Siucra dark brown sugar and water together with the ground cinnamon and simmer on lower for about 8 minutes to thicken. Take off the heat, pour the mixture into a bowl or jug, this must be cold before you use it.

    2.    To make the pancakes, place the flour, salt, Siucra caster sugar into a bowl.

    3.    Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.

    4.    Pour this back into the jug as it will be easy to pour into the frying pan.

    5.    Leave the batter to settle for 2 minutes.

    6.    To prepare the icing, Put the icing sugar into a small bowl and add water. Mix together until the icing becomes thick enough to coat with a back of a spoon, you are looking for a nice pouring consistency, you don't want it too runny or it will spill over pancakes and onto the plate.   If necessary, add more water (but just a drop at a time) until it is thick/thin enough to use, or alternatively if too thin add a teaspoon more icing sugar.

    7.    To cook the pancakes, heat the frying pan with a little oil. Pour batter into the pan. Pour the toffee syrup into a piping bag and then swirl some of the cinnamon toffee syrup onto the batter. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute. You will need to clean your pan after each pancake.

    8.    Repeat until all the batter is finished, keeping them warm. To serve, stack 3 or 4 pancakes and drizzle over the icing, so that the pancakes resemble a cinnamon roll!


    Recipe supplied by Catherine Fulvio