HAPPY (late) MOTHER’S DAY!!!
Every Mother’s Day I make it a point to wake up a little bit earlier than usual to make my mom breakfast. After all the years she made me breakfast, it is the least I could do! This year we are headed to the Gulf Coast at the crack of dawn on Mother’s Day Sunday, so she got her breakfast a day early.
If you have ever wondered who I got my sweet tooth from, wonder no longer. You might not think this is possible, but my mom loves sweets more than I do. Honestly. Her favorite foods are sugar, syrup, and… well… more sugar. I am definitely my mother’s daughter! I usually make regular ole pancakes for her Mother’s Day breakfast, but this year I decided that wasn’t enough. I know she loves cinnamon rolls (who doesn’t) and pancakes (duh), so I married the two. It is my pleasure to introduce for the first time, Mr. and Mrs. Cinnamon Swirl Pancake!
Sweet. Cinnamony. Heavenly. And best of all, easy. They look so impressive, but take no time at all!
Dry + Wet = Pancakes
Just as easy, twice as good as boxed pancake mix.
If my mom was awake, she would have been hovering over me waiting for me to walk away so she can stick a spoon in this mixture. I can’t blame her though. Butter, dark brown sugar, and cinnamon… What’s not to love?
After a light boil for a couple of minutes, it will start to thicken.
This is the consistency you are looking for! I stuck mine in the fridge for a few minutes to get it to this point.
No fancy piping tools here. Just a glass and a baggy.
Pour pancake batter in a buttered skillet like you normally would and immediately pipe a cinnamon filling on top!
Wait for it to bubble up, then flip!
Tip: Let it cook almost all the way through on low-medium heat with the swirl side UP. If the sugar swirl spends too much time in direct contact with the skillet, it will start to burn.
Almost cooked though and ready to flip! Looks like a cinnamon roll doesn’t it?!
Never making regular pancakes again.
Happy Mother’s Day, Ma!
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup of granulated sugar
- 2 teaspoons of baking powder
- 3/4 cup of milk
- 1 egg
- 1 tablespoon of canola oil
- 1 teaspoon of vanilla extract
Cinnamon Swirl Filling:
- 4 tablespoons of butter
- 4 tablespoons of dark brown sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of cinnamon
In a medium bowl, combine the flour, salt, sugar, and baking powder and set aside. In a small bowl, whisk the milk, egg, oil, and vanilla. Pour the wet mixture into the dry and stir until just combined. A few clumps are okay. Set the pancake batter to the side. In a small pan over medium heat, melt and combine the butter, brown sugar, vanilla, and cinnamon. Bring this to a light boil for about 1 minute stirring constantly. This mixture needs to cool slightly so it won’t melt the bag you put it in for piping. In the meantime, put a sandwich baggy in a cup and fold the top of a baggy over the sides of the cup. Once the sugar mixture has cooled a little bit, scoop it into the baggy in the cup. Get any excess air out of the baggy and zip it closed. Cut a 1/4 inch sized snip off a corner of the baggy. Wha-la! You have a piping bag. Pour about 1/3 cup of pancake batter into a buttered skillet on low-medium heat. Immediately pipe a swirl design on to the pancake. Let it cook for about 3 minutes, or until it is bubbling all over. Flip and cook for another 30 seconds-1 minute. Repeat until all of your pancake batter is gone! Enjoy!