Recipes > American Recipes > American Cake Recipes > American Pancake Recipes
TRADITIONAL AMERICAN RECIPE: this is the Gingerbread of all Pancakes. Not sure if that really means anything at all, as if Gingerbreads are the best cookies, which they are not. But this recipe contains Cinnamon. If that could be an excuse. Whatever.
These will probably be the best pancakes you've ever tasted. I kid you not. If you like cinnamon rolls, that is. And pumpkin. And things topped with cream cheese icing. And evil breakfast dishes. And gaining weight. And probably diabetes.
The key to making this recipe a success is not much the cinnamon filling, but not feeling guilty about it. Apart from that, if you can get the cinnamon filling right, you’ll get these pancakes just right.
That cinnamon filling can be swirled into a spiced-up pumpkin pancake batter on a hot and sizzling skillet. When the pancake begins to bubble and pop on top, you will gently flip it over and let the cinnamon swirl side cook.
OR, just leave it plain. Your choice.
Time for drizzling the cream cheese icing. Drizzle as little or as much as you want. I recommend much.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Prepare the cinnamon filling:
01 - In a medium bowl, stir together the butter, brown sugar and cinnamon.
02 - Scoop the filling into a quart-sized heavy zip baggie and set it aside ( see Notes ).
Prepare the pancake batter:
03 - In a bowl, whisk together milk, pumpkin, eggs, oil, and the apple cider vinegar.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, salt and brown sugar.
05 - Add the dry ingredients to the pumpkin mixture and stir untill smooth.
Cook the pancakes:
06 - Heat a large, nonstick skillet over medium-heat and spread a bit of oil or butter on.
07 - Use a big scoop to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle.
08 - Reduce the heat to medium low.
09 - When your pancake begins to form bubbles, add the cinnamon filling. Put the filling on top of the pancake batter in a swirl, starting at the centre.
10 - Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
11 - Serve.
Notes:
- Keep the heat low or your pancakes might cook up too quickly.
- Serve with tome icing on top or cheese on the side.
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