Cinnamon Brown Sugar Pancakes Food

CINNAMON BUN PANCAKES

Steps:

• For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
• For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
• Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

BROWN SUGAR & CINNAMON PANCAKES RECIPE

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.

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

BROWN SUGAR SYRUP WITH CINNAMON

Steps:

• In a medium sauce pan, add brown sugar and water and bring to a boil.
• Stir constantly for about 3 minutes and reduce heat to low.
• Keep stirring until all sugar has dissolved.
• Remove from heat and stir in flavoring.
• If using cinnamon, add to dry brown sugar before adding liquid.
• Allow to cool before using.

BROWN SUGAR-CINNAMON BUTTER

Steps:

• Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

SKINNY WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES

Steps:

• In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200° F oven for up to 30 minutes. Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon.

CINNAMON, BROWN SUGAR PANCAKES

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.

CINNAMON AND BROWN SUGAR PANCAKE MIX IN A JAR

Steps:

• Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

CINNAMON PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES

Steps:

• In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon.
• In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
• Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.

PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Steps:

• In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans., In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.

BROWN SUGAR PANCAKES

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).

KOREAN BROWN SUGAR/CINNAMON FILLED PANCAKE

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.