If you’re looking for an easy breakfast that feels special without any fuss, this Cinnamon Swirl Pancake Bake is a perfect choice. It has all the flavour of warm cinnamon‑roll pancakes, but it bakes in one dish — no flipping, no standing at the stove, and no morning rush. Soft, fluffy pancake layers meet a buttery cinnamon swirl that melts into every bite, creating a comforting breakfast that fills your kitchen with the most amazing aroma.
This is a great recipe for weekends, holidays, or anytime you want a simple breakfast that still feels a little indulgent. Serve it warm with maple syrup, fresh fruit, or a dusting of icing sugar for a cozy start to the day.
- 175g plain flour (1 1/2 cups)
- 2 TBS sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large free range egg
- 240ml buttermilk (1 cup)
- 2 TBS butter melted
- Maple syrup and butter to serve
- 2 TBS pure Maple syrup
- 4 TBS soft light brown sugar
- 2 tsp ground cinnamon
- Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside. (I crumple up the paper really well and then uncrumple it. This usually makes the paper fit the baking pan perfectly without any folding, etc.)
- Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside. (The mixture will be really thick at first but loosens up a bit upon standing.)
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl. (This helps to distribute the leavening evenly throughout.)
- Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together just to combine. (Resist the impulse to overmix. A few lumps are desirable.)
- Spread this batter in the prepared sheet pan. (I use a rubber spatula to get it right to the edges.)
- Drizzle the cinnamon swirl mixture over top in a decorative manner. (You can get artsy here. I use a small spoon.)
- Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away. (A toothpick inserted will come out clean.)
- Remove from the oven.
- Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling. (Delicious!!)
- Check the freshness of your baking powder and baking soda before you start. Make sure it is within date for the perfect rise.
- Whisk all of your dry ingredients together thoroughly to make sure that all of the leavening is evenly distributed.
- Have all of your ingredients at room temperature.
- Try to use real buttermilk if you can. If you must substitute the one where you mix together equal parts of full fat yogurt/sour cream and whole milk is the preferred substitute for real success.
- Do not over mix your batter. A few lumps are okay.
- If you have the time let your batter sit for about 15 to 30 minutes before using.
CAN THIS RECIPE BE DOUBLED?
Yes you can double the recipe. I would suggest baking it in two quarter sheet pans so that the timings remain the same.
CAN THIS BE FROZEN?
Yes, you can freeze these. Cut into individual servings and place into an airtight container with wax paper in between each pancake serving. Label and date. They will keep frozen for up to three months. You can reheat them briefly in the microwave or toaster to eat. Great for a quick breakfast.
HOW LONG WILL THESE KEEP?
They will keep for up to 4 days at room temperature.
Cinnamon Swirl Pancake Bake
This delicious pancake bakes in one go in the oven. Mix the batter. Pour it into the pan. Drizzle the cinnamon maple swirl over top. Bake. Easy Peazy. Cut into squares and serve hot with some additional maple syrup drizzled over all.
Ingredients
- 175g plain flour (1 1/2 cups)
- 2 TBS sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large free range egg
- 240ml buttermilk (1 cup)
- 2 TBS butter melted
- Maple syrup and butter to serve
- 2 TBS pure Maple syrup
- 4 TBS soft light brown sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside.
- Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside.
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl.
- Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together Just to combine.
- Spread this batter in the prepared sheet pan.
- Drizzle the cinnamon swirl mixture over top in a decorative manner.
- Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away.
- Remove from the oven.
- Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully soothing about a bowl of homemade rice pudding. It’s simple, creamy, gently sweet, and filled with the kind of old‑fashioned comfort that instantly takes you back to childhood. This classic version is made with just a handful of pantry staples, yet it delivers the most luxurious, velvety texture — the kind that makes you close your eyes on the first spoonful.
Budget friendly, low fuss, and perfect for anytime you are wanting a cozy, nostalgic homemade dessert that is meant to bring some old-fashioned comfort to the table. Simple deliciousness.
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
- Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
- Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)
- Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything before you begin to help avoid leaving anything out by mistake.
- Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
- Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
- Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.
DO I NEED TO USE SHORT GRAINED RICE?
Yes, you must use short grained rice for this, either rice labeled as "pudding rice," or arborio rice. Longer grained rice does not break down properly or release starch in the same way and will not give you a proper finish.
WHAT CAUSES THE SKIN ON TOP?
The skin forms naturally during oven baking as the top layer of milk proteins caramelize. For the best skin, use a wide, shallow dish (more surface area), don’t stir during the final cooking period, and make sure your oven is properly preheated. Stovetop and slow cooker methods will not produce a skin.HOW DO I STORE ANY LEFTOVERS?
Scrape your pudding into an airtight refrigerator container and place into the refrigerator. It will keep for up to 3 days and is lovely eaten cold.
CAN I FREEZE THIS?
Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture may be slightly different after freezing but it will still taste good. To reheat add a splash of milk and reheat gently either in a saucepan over medium-low on the stove or in the microwave on short bursts of heat. Stir frequently.
Classic Rice Pudding
Served with a bit of cream or a drizzle of syrup or dollop of jam, this is perfectly delicious.
Ingredients
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
Instructions
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside.
- Preheat the oven to 320*F/160*C/gas mark 3.
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar.
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine.
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg.
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender.
- Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I love doing these end of the week posts and sharing them with you. It gives me an opportunity to review the meals of my past week, to think about how I can do better, etc. I do enjoy cooking for myself as much as possible.
This can be somewhat of a challenge when you live on your own. The temptation can really be there to want to eat out of cans or to eat frozen dinners, ready meals, etc. Occasionally I will resort to a can or a ready frozen meal, but I will say with all honesty, they always disappoint and can never hold a candle to what I can cook myself. Having my daughter here has made things a bit more interesting and I have loved rising to the challenge of cooking only with what I already have on hand.
We did get out once, to my sister's for Sunday Dinner. I knew I wouldn't have to feel so self-conscious about my frequent bathroom breaks at my sister's. I am scheduled to have the stent removed this coming Friday and I can tell you I cannot wait to have this business done and dusted. I truly hope that I never have to go through it again! I wouldn't recommend it to anyone!
SUNDAY, February 8th - Sunday Dinner at Cindy's
Despite me still not feeling my best, Eileen and I made it over to Cindy's for Sunday Dinner. Cindy likes to do a roast on Sunday's. It will be either a roast Chicken, or a roast of Beef or even Pork or ham. We like them all.
Only very occasionally will it be something else. We had roast beef with an assortment of vegetables and then for dessert we had sugar free jelly with whippy cream. Since Dad is a diabetic (so are Eileen and I) and we will have eaten a lot of carbs with the potatoes and stuff, sugar free jelly pleases everyone.
It felt nice to get out of the house. Only one more week of this stent malarky, hopefully!
THURSDAY, February 12th - Cheesy Chicken and Broccoli Pasta Bake
I had some leftover cooked chicken in the freezer that needed using up. I actually think it was turkey but turkey also goes well in this recipe, which is a very simple, quick, easy and delicious way to use up leftovers.
Cubes of cooked poultry, whole wheat pasta (for extra protein and fiber) and broccoli in a delicious creamy cheese sauce! You can't go wrong! I like to make myself some garlic toast to enjoy with this. Its easily done. Just make a simple garlic butter, spread it on some bread and toast in a hot oven. A salad also goes very well!
What can I say, Eileen and I both like garlic toast!
FRIDAY, February 12th - Deviled Pork Chops
Tender delicious boneless loin chops coated in a delicious Dijon mayo and crumbs, baked to perfection on a bed of simple scalloped potatoes. The two go together very well. You start the potatoes in the microwave so that they are done at approximately the same time as the pork, leaving both perfectly cooked.
We enjoyed this with some steamed peas and carrots and a bit of mashed squash on the side. It was a really delicious meal.
SATURDAY, February 13th - Burger Rarebits with oven chips and veggies
On Saturday I just made a simple supper of Burger Rarebits. You can make your own burgers for this or use a good quality ready-made burger. The burgers are pan grilled to perfection and then topped with a cheese, bacon, and spring onion mixture before popping under the grill to heat the cheese mixture through and melt it a bit.
This is a knife and fork burger meal. You could have it on a bun if you wanted to, but I like them just as is. I served with some oven chips done in the air fryer and veggies on the side. It was a simple and yet delicious meal. Eileen really enjoyed these.
This was our Valentines Dinner. Simple I know, but since I have been unable to really do any grocery shopping, we are making do with what we have in the freezer and larder.
And there you have it, my meals of the week for this the second week of February, 2026. It is nice to have some company here to share them with. I kept things pretty simple, within budget and managed to have a fairly good variety. What do you think?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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