Mother's Day Breakfast with a SPECIAL GUEST CHEF

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Cinnamon Swirl Pancakes
Pancakes Base
1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1 large egg, beaten
2 tbsp butter, melted
1 tsp butter for frying
Cinnamon Swirl
1/4 cup butter, melted
1/4 cup brown sugar
1 tsp ground cinnamon
Glaze
3/4 cup icing sugar
2 tbsp 2% milk"
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the egg, melted butter, and milk. Set it aside.
In a medium bowl, whisk together the melted butter, brown sugar, and cinnamon. Transfer the mixture into a squeeze bottle.
To cook the pancakes, lightly grease a large skillet with some butter. Scoop some of the batter into the centre of the skillet. Using the squeeze bottle, swirl some of the cinnamon sugar mixture onto the pancake. Cook the pancake until air pockets begin to form on the surface, about 2 to 3 minutes. Flip the pancake and continue to cook until it is golden brown, about a minute. Continue to cook the pancakes until all of the batter has been used up.
While the pancakes are cooking, in a small bowl, whisk together the icing sugar and milk until it is smooth.
Serve the pancakes immediately topped with some of the icing.
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Frequently Used and Favorite Items:
Whisk:
White Egg Holder:
Pancake/Crepe Pan:
Squeeze Bottle:
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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