Cinnamon Bun Pancakes With Vanilla Drizzle
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 60grams butter, softened
- 1/2 cup brown sugar
- 2teaspoons ground cinnamon
- 1 cup icing sugar mixture
- 2tablespoons milk
- 1teaspoons vanilla bean paste
- 350grams buttermilk pancake shaker
- 540grams fresh raspberries (to serve)
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
5.5grams
Fat
13.6grams
Carbs
125grams
Sugars
96.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make pancakes with our decadent yet easy pancake recipe. This mouth-watering creation combines the magic of cinnamon buns with buttermilk pancakes.
Method
Step 1 of 5
Place butter, brown sugar and cinnamon in a bowl and mix well to combine. Spoon into a snap-lock bag and snip off one corner.
Step 2 of 5
Place icing sugar, milk and vanilla in a bowl and mix well to combine, adding a little more milk if icing is too thick. Set aside.
Step 3 of 5
Make pancake batter according to shaker instructions.
Step 4 of 5
Heat a large frying pan over medium heat. Grease with a little extra butter. Spoon 1/3 cup batter into pan, spreading to form a 12cm round. Repeat to make another pancake. Pipe a little butter mixture in a spiral over pancake batter. Cook for 3 minutes or until bubbles form on top. Flip and cook for 1 minute or until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter and butter mixture to make a total of 8 pancakes, greasing pan with a little extra butter, if necessary.
Step 5 of 5
Serve pancakes drizzled with vanilla mixture and topped with raspberries.
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