Cinnamon French Toast Pancakes
These cinnamon French toast pancakes combines fluffy buttermilk pancakes with a cinnamon & maple butter. Tastes just like French toast!
Servings: 12 Pancakes
Equipment
- Stand Mixer
- Large Mixing Bowl
- Measuring Jug
- Large Frying Pan/Skillet
- Spatula
Ingredients
Maple & Cinnamon Butter
- 150 g Unsalted Butter Softened
- 50 g Icing Sugar Sifted
- 2 tbsp Maple Syrup Plus Extra To Serve
- 1 tsp Vanilla Paste
- ¾ tsp Ground Cinnamon
- A Pinch Of Table Salt
Buttermilk Pancakes
- 40 g Unsalted Butter Plus Extra To Cook
- 300 g Plain Flour
- 75 g Light Brown Sugar
- 2 tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 1 tsp Ground Cinnamon
- 250 g Buttermilk
- 75 g Whole Milk
- 3 Large Eggs
- 1 tsp Vanilla Paste/Extract
Instructions
Maple & Cinnamon Butter
- Place the softened butter into the bowl of a stand mixer, along with the icing sugar, maple syrup, vanilla, cinnamon & salt.
- Beat the butter for 2-3 minutes, until light & smooth then transfer to a bowl & set aside until needed.The butter can be made up to 3 days in advance & stored in the fridge. To be able to rocher the butter, it needs to be room temperature so leave it out to soften before serving.
Buttermilk Pancakes
- Start by melting the butter (either in a microwave or a pan) then transfer to a jug & leave to cool slightly.
- Next, place the flour, sugar, baking powder, bicarbonate of soda, salt & cinnamon into a large mixing bowl then whisk together.
- Next, add the buttermilk, milk, eggs & vanilla into the melted butter & whisk to combine. Pour this into the flour & whisk until there aren’t any dry bits of flour left – the batter will be slightly lumpy still.It is important not to overmix the batter as this will affect the texture of the cooked pancakes. The batter should just be whisked until all the flour has been incorporated. Make sure to start cooking the pancakes as soon as you’ve made the batter as this will ensure the best rise & texture
- Place a large frying pan over a medium heat & allow to heat up for a couple of minutes. Add in a teaspoon of veg oil & a small knob of butter, let melt then add in a large spoonful of pancake batter.If you want bigger pancakes, use more batter but keep in mind that they might need an extra minute of cooking.
- Cook the pancake for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes. Transfer the cooked pancake to a plate & repeat the cooking process with the remaining batter.If your frying pan is big enough, you can cook two pancakes at a time. Just make sure they are not touching.
To Serve
- Stack the pancakes on plates then top with a rocher of the cinnamon butter & a generous amount of maple syrup. I like to sprinkle some sea salt on top of the butter but this is optional.The secret to perfect rochers of butter, is using a spoon dipped in hot water & making sure your butter is at room temperature. You could also use an ice cream scoop!
Notes
1. Cooking On An Aga - Cook the pancakes on the boiling plate. If your frying pan gets too hot, move over to the simmering plate.
2. Flour - Make sure to use plain flour for the pancake batter. Don't worry about sifting it!
3. Storage - The maple & cinnamon butter can be made up to 3 days in advance & stored in the fridge. Before serving, let the butter come back up to room temperature.
The pancake batter needs to be cooked as soon after mixing as possible, for the best rise, texture & flavour.