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 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
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.