Hi there, and happy Saturday!
Do you have a favorite cookie???
I have to admit I have several. Chocolate chip being one and my other favorite is Snickerdoodles. I have such great memories of mom making snickerdoodle cookies. Oh, the smell that filled the house when they were baking had me running for the kitchen to get one hot out of the oven!
There is something about cinnamon that I love. Maybe it's the deep earthy scent. Or, it could be the combination with the sugar. Either way I love it. I use cinnamon in my baking all the time, it's definitely a go to spice in our home.
So what do cookies have to do with pancakes? Well I thought I'd combine the flavors of the two and turn our Saturday morning pancake breakfast into Snickerdoodle flavored ones. Oh yes! They are good, I mean really, really good! The scent of cinnamon hits you and everyone comes running and can't wait to sink their teeth in the best tasting pancakes.
This pancake is a little special though. Not only is there cinnamon in the batter, but you cook a cinnamon sugar mixture on the top of one side of the pancake, which creates a crunchy caramelized crust. Pour some hot syrup and a pat of butter on top, take a bite and oh man! Heaven!!!
Enjoy your weekend!
Other cinnamon recipes:
Other cinnamon recipes:
Snickerdoodle Pancakes
1 cup flour
2 tsp baking powder
2 Tbls brown sugar
¼ tsp of salt
1 tsp cinnamon
3 Tbls canola oil
1 egg
1 cup 2% milk
1 tsp pure vanilla extract
3 Tbls canola oil
1 egg
1 cup 2% milk
1 tsp pure vanilla extract
Topping:
2 Tbls sugar
1 tsp cinnamon
In a medium bowl add dry ingredient (flour through cinnamon). Stir to combine. In a small bowl whisk together the oil, egg, milk and vanilla. Add the liquid mixture to the dry ingredients, stirring until combines. Allow to stand 5 minutes.
Add butter to a skillet over medium heat. Pour 1/4 cup scoops of the pancake mix in to the hot skillet and sprinkle 1 tsp of topping on each pancake (the wet side). Cook until bubbles pop on the surface and the bottom is golden brown. Flip and cook another minute or so until the pancake is browned and fully cooked inside. This side will have a crunchy cinnamon sugar side cooked in. Remove from skillet and keep warm.
In a medium bowl add dry ingredient (flour through cinnamon). Stir to combine. In a small bowl whisk together the oil, egg, milk and vanilla. Add the liquid mixture to the dry ingredients, stirring until combines. Allow to stand 5 minutes.
Add butter to a skillet over medium heat. Pour 1/4 cup scoops of the pancake mix in to the hot skillet and sprinkle 1 tsp of topping on each pancake (the wet side). Cook until bubbles pop on the surface and the bottom is golden brown. Flip and cook another minute or so until the pancake is browned and fully cooked inside. This side will have a crunchy cinnamon sugar side cooked in. Remove from skillet and keep warm.
Continue cooking until all batter is used. Serve immediately with maple syrup and butter if desired.
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