Cinnamon Roll Pancakes

SERVES 4

INGREDIENTS

  • Cinnamon swirl:
  • 4 tbsp (1/2 stick) unsalted butter
  • ¼ cup + 2 tbsp T-Sugars Belgian Cassonade Sugar, firmly packed
  • 1 tsp cinnamon
  • Pancake batter:
  • 1 cup all-purpose flour
  • 2 tbsp T-Sugars Belgian Cassonade Sugar, firmly packed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 tbsp unsalted butter, melted and slightly cooled
  • ½ cup sour cream
  • ½ cup milk
  • ½ tsp vanilla extract
  • 1 egg, lightly beaten
  •  
  • Butter
  • T-Sugars Icing Sugar Mill

DIRECTIONS

Make the cinnamon swirl by melting butter and adding T-Sugars Belgian Cassonade Sugar and cinnamon. Transfer mixture to small zip-top plastic bag and set aside to thicken and cool.

To make pancake batter, add flour, T-Sugars Belgian Cassonade Sugar, baking powder, baking soda and salt to a large mixing bowl and whisk to combine. In a separate bowl, combine the butter, sour cream, milk, vanilla and egg. Add wet ingredients to dry ingredients and stir, but do not over mix.

Pour batter onto greased pan or griddle set on low heat. After about 2 minutes, bubbles will begin to form. Snip corner off bag of cinnamon swirl mixture and squeeze carefully into batter in a spiral pattern. (Do not place swirl too close to outer edge of pancake.) Cook pancakes 2-3 minutes more, until bubbles start to pop, then flip and cook other side until sugar swirl is melted and crunchy.

Top pancakes immediately with butter and a generous dusting of T-Sugars Icing Sugar Mill to create a light glaze. Serve with a drizzle of maple syrup or, for an especially rich finish,
T-Sugars Belgian Cassonade Syrup.