Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
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.
Happy Shrove Tuesday, or Pancake Day as it has always been referred to in my home. When I was a child this was the only time our mother every made pancakes for us. We did not ever get them at any other time of the year. I am not sure why.
When my children were growing up, pancakes were a pretty standard Saturday morning breakfast in our home and always when they had a guest to stay overnight. And yes, we always had them for supper on Shrove Tuesday to carry on the tradition.
When I was in the U.K. I fell in love with their pancakes, which were more like crepes. Served sprinkled with sugar and a squirt of lemon juice they were fabulous. You can find a tutorial on how to make them here.
I just love pancakes of any kind. This recipe I am sharing today was inspired by one I saw on Donna Hay. Hers used a packaged pancake mix. I chose to make my own pancake batter from scratch and I doubled the amounts of the cinnamon swirl.
The end result was a delicious, moist baked buttermilk pancake with a beautiful texture and fabulous cinnamon flavor. This went down a real treat cut into squares with some butter on top and a tasty drizzle of pure Maple Syrup!
INGREDIENTS REQUIRED
TO MAKE
CINNAMON SWIRL PANCAKE BAKE
Pretty simple ingredients. Put together in a simple and delicious way.
- 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
For the cinnamon swirl:
- 2 TBS pure Maple syrup
- 4 TBS soft light brown sugar
- 2 tsp ground cinnamon
Do not use self rising flour for this batter. The leavening ingredient measures would not be correct.
I use fine granulated sugar for the batter. In the U.K. use caster sugar.
Check that your baking powder and soda are within date and fresh.
Try to use real buttermilk. If you don't have any and can't get any you can make a good substitute by whisking together equal parts of sour cream or plain yogurt and full fat milk. Leave to clabber for 5 minutes. You can also use 1 TBS of lemon juice or white vinegar whisked together with full fat milk, but this is not my preferred method. I prefer the first.
Rub the brown sugar for the cinnamon drizzle to get out any lumps. Use Pure Maple Syrup and not pancake syrup. The two are not the same.
HOW TO MAKE
CINNAMON SWIRL PANCAKE BAKE
This only looks complicated. It is really very easy to make.
- 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!!)
Sausage and/or bacon go really well with this!
HINTS AND TIPS FOR
MAKING GREAT PANCAKES EVERY TIME
- 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.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
Yes you can make and bake this pancake ahead of time. Simply bake and then store at room temperature for up to 24 hours. Cut into servings, heat briefly in the microwave and serve.
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.
A FEW MORE
PANCAKE RECIPES TO ENJOY
We love pancakes in this house. Here are a few other recipes you might also like to try!
RICE PUDDING PANCAKES - All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg, vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with a delicious sweet/tart blueberry syrup!
FLUFFY RICOTTA PANCAKES - These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Pin this recipe to your Breakfast or Pancake Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Cinnamon Swirl Pancake Bake
Prep time: 15 MinCook time: 16 MinTotal time: 31 Min
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
For the cinnamon swirl:
- 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.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Happy Pancake Day. This was always one of my favorite days of the year when I was a child. It was actually the only day that we would get pancakes. Our mother never cooked them for us at any other time. They were a once a year treat and we could have as many of them as we could eat!
I'm afraid that we kept her at the stove for ages flipping and cooking them. We were making up for the dearth of pancakes from the rest of the year! She never complained! Neither did we!
They were always just plain pancakes. Nothing fancy. No frills or gimmicks. Just plain old pancakes, but they were heaven to us!
I'm afraid I spoiled my children when they were growing up. They got pancakes every weekend, as well as on pancake day! And they always, always got them on their birthdays and or when they had a friend to stay overnight. (Something else our mother never allowed, was for us to have overnight guests.)
This pancake recipe I am sharing with you today is the best. These are old-fashioned fluffy light and delicious pancakes. There is nothing fancy required. Just simple old-fashioned ingredients. You do not require any special equipment save it be a heavy bottomed non-stick skillet.
I always cook them in butter because, well, everything with butter tastes better. and I enjoy them with lashings of butter on top as well. This recipe was adapted from a recipe that I found here.
I am always up to try new pancake recipes! I cut the recipe in half to serve only two to three people (depending on appetites) and I left out the vanilla because, to be honest, unless you are making a specialty pancake, I don't think you need vanilla.
This pancake recipe delivered. Light. Fluffy. Tall and delicious. You can't ask for much more than that!
WHAT YOU NEED TO MAKE FLUFFY OLD-FASHHIONED PANCAKES
- Plain all-Purpose Flour: The foundation for these soft pancakes is a good flour and simple flour. It gives them the perfect texture which is light and airy.
- Baking Powder: This is the secret to that fluffy rise. It gives the pancakes the lift they need to stay soft and tender. Don't be put off by the amount. I promise you; you will not taste it.
- Sugar: Just a touch to add sweetness to the batter. You can adjust this to your taste or leave it out altogether. It's your choice.
- Salt: Enhances the flavor and balances out the sweetness.
- Eggs: They help bind everything together and add richness to the pancakes.
- Milk: The liquid that makes the batter pourable. Whole milk is what I used to give me a rich, creamy texture, but you can also use any milk alternative.
- Butter: Melted butter adds flavor and moisture to the pancakes. It also helps give them a slight crispness on the outside when cooked, which we love, love, LOVE!
Can you use whole wheat flour when making these pancakes? You certainly can but bear in mind it will alter the texture and flavor somewhat.
Can you use gluten free flour when making these pancakes? You can for sure. Just make sure it is a one for one gluten free flour.
Can you leave out the egg when making these pancakes? Certainly. Substitute an egg replacer for the egg. Flax egg (1 TBS ground flax seed mixed with 1 1/2 TBS water) or applesauce (1/4 cup) can be used successfully.
Can you freeze these pancakes when done? Absolutely. Cool completely and stack with some baking parchment or wax paper in between each pancake. Place into an airtight container or zip lock baggie and freeze for up to two months. They can easily be reheated in a toaster from frozen.
Can you make these pancakes dairy free? Yes you can! Just substitute any dairy free alternative in the same quantity for the milk required.
Can you make these pancakes ahead of time? You can mix the dry ingredients together ahead of time, but it is best that you do not mix together or add the wet ingredients until just prior to cooking them.
HOW TO MAKE FLUFFY OLD-FASHIONED PANCAKES
These are really simple to make. Just make sure you don't over mix them and that your pan is not too hot, and you will be okay!
Whisk the flour, baking powder, salt and sugar together in a bowl.
Whisk the milk, egg and melted butter together in a beaker until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet. Whisk together just until evenly combined. A few lumps are okay.
Heat a medium skillet over moderate heat. Brush with butter or oil.
Drop 2 heaped TBS (1/4 cup) of batter into the hot pan. Cook until golden brown on the underside and bubbles appear and burst over the surface. Two to three minutes.
Flip over and cook until golden brown on the other side. One to two minutes Remove and keep warm in a low oven.
Repeat with the remaining batter until all of your pancakes are done.
HOW TO VARY & SERVE FLUFFY OLD-FASHIONED PANCAKES
-You can serve them in the traditional way with butter for spreading, and syrup (maple is a favorite here) for drizzling over top.
- You can serve with fresh fruit such as raspberries, blueberries or strawberries. Sliced banana is nice as are caramelized apple slices. We always enjoyed them with cold tinned sliced peaches.
-Turn this into a dessert by adding a scoop of vanilla ice cream and some sundae sauce drizzled over top.
-Spread with Nutella or peanut butter for a nutty touch when serving.
-Add semi-sweet or milk chocolate chips or fresh blueberries to the batter for another variation when cooking.
These were light and indeed very fluffy. I was a bit worried ahead of time that they might taste overly like baking powder, but they didn't! They were delicious.
I enjoyed three of these with some butter, maple syrup, and a few cheeky sausages on the side! It was a fabulous meal! I surprised my next-door neighbor with the other three and some sausage and syrup as well. She was really pleased!
Here are some other pancake recipes that you might also enjoy! I can promise you that they are very yummy!
SILVER DOLLAR PANCAKES - These were one of the favorite types of pancakes I made my kiddos. Silver Dollar pancakes . . . so called because they are about the size of a silver dollar. They loved them because they could fit a whole one in their mouths at once . . . little piggies . . . I loved them because they were soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
FLUFFY RICOTTA PANCAKES - These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Yield: 2 to 3 servings
Fluffy Old Fashioned Pancakes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Fluffy, golden brown and delicious. No bells. No whistles. Just plain good eating and sized perfectly for the family. Enjoy with butter and syrup and perhaps some sausage and bacon on the side!
Ingredients
- 3/4 cup (94g) plain all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 TBS sugar
- 1/4 tsp salt
- 3/4 cup (180ml) whole milk
- 1 large egg
- 1 1/2 TBS (22g) butter, melted
- butter or oil for frying
- butter, syrup, etc. for serving
Instructions
- Whisk the flour, baking powder, salt and sugar together in a bowl.
- Whisk the milk, egg and melted butter together in a beaker until smooth and well combined.
- Make a well in the center of the dry ingredients and pour in the wet. Whisk together just until evenly combined. A few lumps are okay.
- Heat a medium skillet over moderate heat. Brush with butter or oil.
- Drop 2 heaped TBS (1/4 cup) of batter into the hot pan. Cook until golden brown on the underside and bubbles appear and burst over the surface. Two to three minutes.
- Flip over and cook until golden brown on the other side. One to two minutes Remove and keep warm in a low oven.
- Repeat with the remaining batter until all of your pancakes are done.
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
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I have to say right up front that I think my recipe for my mom's pancakes is the best pancake recipe ever. I know everyone thinks that their mom makes the best pancakes! But I am not kidding you when I say that this recipe is the best.
It makes the lightest, fluffiest pancakes on earth. They are so light and fluffy they practically float off the plate. They are also very easy to make. There is nothing complicated here. They also turn out perfectly each and every time you make them! I guarantee!
Once you try this recipe you may be so happy with the results that you simply won't want to try another recipe again, but then again . . . can you ever have too many pancake recipes? I think not!
What you have here though is a bare bones, no-nonsense, no fuss no muss, basic pancake recipe. The bar against which you will judge all others.
.JPG "Mom's Pancakes")
My mom was a bare bones, no-nonsense kind of a cook. If something needed special ingredients she wouldn't give it the time of day. There was nothing like vanilla in her pancakes. They were plain and simple, and they were delicious.
What made them even more so was the fact that we only got them once a year. On pancake day. We would so have loved them at other times but that was mom. She didn't want to spoil us.
.JPG "Mom's Pancakes")
She would cook them on this large circular aluminum griddle pan she got with her Wear-Ever cook set back in 1954. Those pans lasted my mother all of her lifetime, and my sister still uses them.
These are the original papers that came with the set of pans. Mom still had it. You can see on the receipt that they cost my parents $298.25. That was a considerable amount of money in 1954.
My mother never parted with money easily, so you can be sure that she felt these pans were worth it, and I can tell you she used them for over 60 years! A few of them warped a bit on the bottom, but for the most part they remained useful for all that time.
Like I said my sister still uses some of them, in particular the turkey roaster. That roaster oven roasted over 100 turkeys in its lifetime! And every one of them perfect!
.JPG "Mom's Pancakes")
WHAT YOU NEED TO MAKE MOM'S PANCAKES
Mom never went in for anything fancy. Just plain simple, every day ingredients.
- 2 cups (280g) plain all purpose flour
- 2 TBS sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups (420ml) whole milk
- 2 large free range eggs
- 2 TBS melted butter or vegetable oil
- butter for cooking
.JPG "Mom's Pancakes")
Mom would have never added vanilla to her pancakes. She never added anything else either. Not blueberries or lemon zest, nada, zip.
You can always add blueberries or other fruits if you wish. Just make sure whatever you add is cut small enough to cook in the allotted time.
If you like your pancakes a bit sweeter, by all means add more sugar.
.JPG "Mom's Pancakes")
You can replace 1/2 cup of the flour with whole wheat flour if you wish. (70g) These will not rise quite as much as they would when using all white flour.
HOW TO MAKE MOM'S PANCAKES
Nothing could be easier. Yours will turn out perfectly if you follow this recipe.
Whisk the milk, eggs, and melted butter together in a beaker. Whisk the dry ingredients together in a bowl. Make a well in the center. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan. Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake.
Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)Serve with butter to melt over top and pure maple syrup.
Just look at how light and fluffy they are! Now that's what I call a perfect pancake. I can tell you, they say that the first pancake is always a throwaway? I never have throwaways with mom's recipe.
They really do turn out perfect every time!
.JPG "Mom's Pancakes")
My children loved pancakes and they were something which I prepared for them fairly often. Some of their favorites were:
SILVER DOLLAR PANCAKES - small bite sized pancakes. Light and fluffy. The size of a silver dollar and crisp edged these are fabulously tasty and so much fun to eat! These are real family favorites!
BLUEBERRY BUTTERMILK PANCAKES - Tangy with buttermilk, light and filled with an abundance of fresh berries! I like to scatter the finished pancakes with even more berries when they are done!
BLUEBERRY & LEMON SHEETPAN PANCAKE - these delicious pancakes bake on a sheetpan. They have a lemon curd swirl and are stuffed with fresh berries. Very easy to make, leaving your hands free to get on with something else!
.JPG "Mom's Pancakes")
You can easily make these ahead and freeze them for future use. Just separate each cooled pancake by a small square of waxed paper and stack them in a tightly closed freezer bag. Easy to remove one at a time an quickly reheat in the microwave, toaster or even the oven.
You have to be doing something wrong. Maybe your measuring cups are not right? I have used the following cups:
Mom's Pancakes
Yield: 4
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
These pancakes are light and fluffy. So easy to make from scratch. This is the best pancake recipe ever.
Ingredients
- 2 cups (280g) plain all purpose flour
- 2 TBS sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups (420ml) whole milk
- 2 large free range eggs
- 2 TBS melted butter or vegetable oil
- butter for cooking
Instructions
- Whisk the milk, eggs, and melted butter together in a beaker.
- Whisk the dry ingredients together in a bowl. Make a well in the centre. Add the wet ingredients and whisk together until combined. Lumps are okay! The mixture should be thick but pourable. If you think it is too thick, add a bit more milk.
- Preheat a large flat bottomed skillet over medium heat. Add some butter to the pan.
- Once the butter begins to foam ladle in the pancake batter using 1/4 cup measure for each pancake. Cook on one side over medium heat until bubbles form on the surface and begin to pop. (this will take about 2 minutes) Flip over and cook on the other side until golden brown. (a further 2 minutes)
- Serve with butter to melt over top and pure maple syrup.
Because of one commentor below I felt compelled to go and make a batch today (February 13, 2024) and here is a photograph. They turned out perfect, made exactly as written per the recipe.
This is the exact brand of liquid measuring cups I use for all of my baking.
And these are the dry measuring cups and spoons that I use for all of my baking.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons