Friday, March 25, 2011

Cinnamon Roll Pancakes

I love all types of breakfast food, but the problem is that I’m not really much of a morning person. The last thing I want to do when I wake up in the morning is make a huge breakfast. So breakfasts around our house usually consist of yogurt, cereal, oatmeal, smoothies, or frozen waffles. (I’m surely going to food blogger hell for that last thing, right?)

But on one recent weekend I woke up feeling motivated, and I wanted to make something different for breakfast. I realized I had all of the ingredients on hand for these pancakes, so I decided to make us a special breakfast treat.

And what a treat these were! How do I even begin to describe the deliciousness? I could start with the pancakes themselves, which have the perfect amount of cinnamon-y spice and aren’t overly sweet. Or I could start with the toasted pecans, which are pulsed with sweet maple syrup. Or maybe I should start with the yummy vanilla glaze?

Tell you what: Why don’t you just make these this weekend? That would save me a lot of trouble trying to describe how good they are. Seriously, the only thing I would do differently next time is double the recipe.

Cinnamon Roll Pancakes
from Elly Says Opa!

1 egg
1 cup milk or buttermilk
1/4 teaspoon vanilla
1 tablespoon brown sugar
1 cup all-purpose flour
2 teaspoons cinnamon
1 1/4 teaspoons baking powder
1 tablespoon butter, melted
2/3 cup pecans
3 tablespoons maple syrup
1/2 cup confectioners’ sugar
Drop of vanilla
Milk

1. Preheat a griddle or pan and grease if necessary. Beat the egg and mix it with the milk, vanilla and brown sugar in a large bowl. Sift in the flour, cinnamon, and baking powder. Add the butter and mix lightly together with a spatula.

2. Spoon out the batter in equal amounts onto the hot griddle. Cook until you start to see bubbles forming around the edges and a little on the top. Flip the pancakes and finish cooking on the other side.

3. Meanwhile, toast the pecans in a dry skillet over medium heat until they become fragrant. Put them in a mini food processor with the maple syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

4. To make the glaze, sift the confectioners’ sugar into a bowl. Add the vanilla and a little milk until you get the proper consistency.

5. To plate, place a little bit of the pecan-maple paste in between each stacked pancake and drizzle with the glaze. Add more pecans and some powdered sugar on top, if desired.

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7 comments:

Mrs. Ca said...

Yum! I tried a recipe for these once, and while they were good, they were a tad too sugary. These look way better, and I love the use of brown sugar. These may show up at our house this weekend (and I think you just inspired a new post on my site, slacker that I am).

Courtney said...

oh yum! i think i gained pound looking at these!

elly said...

So glad you liked them, they look delicious!

Allison said...

Yum!

Do you know the implications of using milk over buttermilk in this, or other, recipe?

Cassie said...

Allison: I honestly don't know. I used milk because it's what I always have on hand, and it worked just fine. I think buttermilk is more for flavor than anything, which is at least partially backed up by this. It sounds like if buttermilk is called for in an actually baking recipe, its acid is needed to activate the baking soda. I don't know a lot about the science of baking, though. :)

Avril said...

Oh Cassie what fabulous looking pancakes you made!!!! I just LOVE special pancakes that have a little something different in them....and well, when you add cinnamon, pecans and buttermilk to a pancake batter how can you go wrong? :-)

Tessa said...

These sound and look delicious! My husband has been wanting cinnamon rolls. Maybe I can talk him into these as a substitute =)