BROWN SUGAR & CINNAMON PANCAKES RECIPE
Warm up the morning with our Brown Sugar & Cinnamon Pancakes Recipe. This cinnamon pancake recipe is easy to make with great-tasting instant hot cereal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings, about two pancakes each
Number Of Ingredients 6
Steps:
- Mix flour, cereal and baking powder in medium bowl; set aside.
- Beat egg, milk and margarine in wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 min.; stir in blueberries.
- Ladle scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.5375 g, Sugar 0 g, Protein 5 g
CINNAMON, BROWN SUGAR PANCAKES
These delicious Saturday morning treat are our kid's favorite. Fresh pancakes, hot off the griddle, topped with my buttery brown sugar cinnamon topping and served with cold milk. Great breakfasts are one good way I've found to keep my teenagers home!
Provided by LoriLamb
Categories Breakfast
Time 21m
Yield 14 Pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1-2 tablespoons of oil on griddle.
- Mix pancake mix and water.
- Pour prepared mix onto hot oiled griddle in 4" size pancakes.
- Outside of pancake should sizzle. Flip when top has begun to bubble and underside is golden.
- Have your kids help you with this one-.
- Soften 1 stick of butter.
- Add brown sugar and cinnamon.
- Spread on hot pancakes.
- Enjoy with bacon, eggs, cold milk and coffee.
BROWN SUGAR PANCAKES
Make and share this Brown Sugar Pancakes recipe from Food.com.
Provided by D-girlcancook
Categories Breakfast
Time 22m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small microwave-safe bowl, melt together brown sugar and butter.
- Stir well, then set aside to cool slightly.
- In a large bowl, whisk together flour, baking power and salt.
- Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined.
- Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface.
- Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan.
- Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned).
- Flip and cook for another minute or so on other side, until bottom is browned.
- Serve with Brown Sugar Maple Syrup (below).
BROWN SUGAR OATMEAL PANCAKES
It's difficult to find something "healthy" and yummy in the same bite! For me this is pure comfort food, without so much of the fat! Found on ginny.com (10 tablespoons = is 2/3 cup plus 1/2 tablespoon)
Provided by kittycatmom
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine the oats, flours, baking soda, salt and sugar.
- In another small bowl, beat the egg, oil and buttermilk.
- Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
KOREAN BROWN SUGAR/CINNAMON FILLED PANCAKE
This is a Korean pancake called "ho-dduck". This is the best recipe! (From www.mykoreankitchen.com)
Provided by sophiapark7
Categories Breads
Time 3h30m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.
- After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
- Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
- When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
- Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
- Preheat the frying pan for 20 seconds and add some oil.
- Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).
- Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE
These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!
Provided by Cooking Creation
Categories Breakfast
Time 25m
Yield 24 Pancakes, depending on size
Number Of Ingredients 14
Steps:
- Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
- Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
- Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
- Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
- Drizzle the maple glaze over all.
- Serve hot and enjoy!
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- Add the dry ingredients to the wet ingredients in three additions, whisking until smooth. (The batter will be thin.) Stir in 2 tbsp. brown sugar.
- Melt some butter in the skillet. Using a ladle, pour some batter into the skillet, forming circles. Cook until the surface bubbles and the edges are browned, 1 to 2 minutes. Flip the pancakes and cook until browned on the bottom, about 30 seconds longer. Sprinkle with some of the remaining 1 tbsp. brown sugar. Repeat with the remaining batter and brown sugar.
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- In a medium saute pan on medium heat, melt the 2 tbsp. Butter. Add the apples and 2 tbsp. Sugar. Cook for 10 minutes until apples are soft cooked through. Pour in a bowl and mash the apples while still leaving chunks of apple. You can use an immersion blender to mash the apples or a food processor. Set aside.
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- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/2 cup of pancake batter onto the hot griddle.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
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- In a large bowl, mix together Bisquick Pancake batter, eggs, milk, vanilla extract, maple extract, and butter until well combined.
- In a separate small bowl, combine 5 tbsp. Butter, brown sugar, and cinnamon and mix. Pour the cinnamon mixture into a piping bag or food storage bag. Set aside for 5 minutes to allow the cinnamon mixture to set and don’t cut open the tip of the bag until ready to use.
- Heat the griddle and melt a tablespoon of butter. Pour ½ cup of pancake mix onto the griddle and, in a circular motion, pipe the cinnamon mixture. Cook on both sides for 2-3 minutes.
- To make topping, in a small bowl, mix the cream cheese, milk, powdered sugar, and vanilla extract. Mix until creamy.
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- In a large bowl, combine together water, sugar, salt, oil, and instant yeast. Add the sifted flour into the mixture and mix with a wooden spatula until well combined.
- Mix the dough with a wooden spatula until the gas is released. Cover the bowl and rest the dough again for 20 minutes at warm temperature.
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- Pour about 1/4 cup of the pancake batter into the skillet. Wait until the top forms bubbles, flip the pancakes, and cook until browned as desired.
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