Easy Cinnamon Swirl Pancakes

May 03, 2015

Cinnamon swirl pancakes - the child of cinnamon rolls and breakfast pancakes. 

This is another recipe courtesy of Sorted Food, I am a big fan of their cooking show as they have tons of amazing and simple recipes. 

I further simplified this recipe by using Japanese Hot Cake mix from Morinaga, which is a popular choice in Japan.

Here's my modified version of the cinnamon swirl pancakes, a simple recipe further simplified!! No excuse not to make em.

Source: Sorted Food
Servings: 4 pancakes 

[For Cinnamon Filling]
75g of softened salted butter 
75g of dark brown sugar
1 tsp of cinnamon powder

[For Pancakes]
150g of hot cake mix
100ml of fresh milk
1 egg

Maple syrup or vanilla ice cream, and your desired toppings for serving 

[For Cinnamon Filling]
1. Mix the butter, sugar, and cinnamon powder together until they are thoroughly combined.
2. Transfer the mixture to a piping bag (or a plastic bag and snip an opening with scissors). Set it aside. 

[For Pancakes]
1. Beat the eggs and milk until they are mixed well.
2. Add the hot cake mix and gently cut through with a whisk to combine. 
3. Heat an oiled frying pan on high heat, and cool it down slightly by removing from fire and placing on a thick and damp cloth. Turn the fire down to low heat. 
4. Scoop a ladle of hot cake mix and pour it from a 39cm height.
5. Pipe the cinnamon filling on the pancakes in a swirled fashion.
6. Place a lid to cover the pan, and cook till bubbles start to appear on surface (approximately 3 minutes).
7. Flip the pancakes over and let it cook for another 1-2 minutes. 
8. Repeat till your pancake batter is gone.
9. Serve with maple syrup or vanilla ice cream, along with your favorite sides! (I chose chocolate wafer biscuits. Yum)

Enjoy your stack of pancakes!

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