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15 April 2016 19 comments


This is one of my most very favourite, naughty breakfast dishes. Or brunch. Or dessert, because it honestly tastes like cake. The first time I tried this recipe, I was a bit dubious that a pancake could be as satisfying as a sticky, unctuous cinnamon bun, but if you share my initial skepticism, let me put your reservations to rest.


This recipe comes in 3 parts; the perfect, cake-like pancake batter, the sugary-sweet cinnamon swirl and the cream cheese drizzle. Here's what you'll need:

Cinnamon filling:
2 tbsps soft butter
1 tbsp light muscavado sugar
1 tsp cinnamon

Cream cheese drizzle:
2 tbsps butter
3 tbsps cream cheese (I've actually used low fat, either or)
6 tbsps icing sugar
A splash of vanilla extract

130g plain flour
1 tsp baking powder
A pinch of salt
A small egg
1 tsp oil
120ml milk

First off, make the cinnamon swirly filling by combining the butter, sugar and cinnamon. Pop the mixture into a freezer bag and set aside.

Next up, the cream cheese drizzle. Melt the butter in a pan before whisking in the cream cheese. You might think 'Oh Christ it's spliting', but whisk away and the mixture will come together. Once smooth, add in your icing sugar, spoon by spoon, and mix in, as well as the vanilla extract. Set aside to warm up later.

Make up the pancake batter by sifting the dry ingredients into a bowl. Add in the milk, egg and oil and whisk to combine. The mixture should be thick and gloopy. Spoon the batter into a pan (I really recommend these ceramic pans, you don't have to use oil to grease it and it's so easy to clean) and spread out into a fat circle, about 10-15cm in diameter. Leave to cook for a few minutes until you start to see teeny bubbles appearing around the edge of the pancake. 


Time to bring back your cinnamon mix. Cut off the corner of the freezer bag to create a little makeshift piping bag and pipe a swirl onto your pancake. Then flip the pancake and cook for a few minutes on the other side. After about 3 minutes, turn them out onto a plate and repeat the process with the remaining batter and cinnamon mixture. You'll see that the cinnamon swirl has left a little indentation in your pancake and bubbled all over the top, creating sticky, crunchy, sugary bits. Delectable


Warm up your cream cheese sauce, drizzle liberally over the top and tuck in. It literally tastes like dessert. Sweet, sticky, cake-like, caramelised, and with a tang from the cream cheese. One pancake is enough but a sizable brunch warrants two, so of course I'll be having two.





Let me know if you have any cinnamon-y recipes you think I just must try, and of course if you try these out!

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