Cinnamon Pancakes Food

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CINNAMON PANCAKES



Cinnamon Pancakes image

These are so cakey and good. Perfect with peaches or apples on top. We love this in the fall/winter.

Provided by Missysioux

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/3 cups all-purpose flour
4 1/2 teaspoons brown sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter

Steps:

  • Combine flour, brown sugar, baking powder and cinnamon.
  • Combine eggs, milk and butter, stir into dry ingredients just until combined.
  • Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
  • Sprinkle with additional cinnamon (if desired).
  • Turn when bubbles form on top of pancakes.

Nutrition Facts : Calories 149.7, Fat 5.4, SaturatedFat 2.9, Cholesterol 58.4, Sodium 116, Carbohydrate 20.4, Fiber 0.7, Sugar 2.6, Protein 4.8

APPLE-CINNAMON PANCAKES



Apple-Cinnamon Pancakes image

Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.

Provided by Food Network Kitchen

Time 35m

Yield about 16 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup milk
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, plus more for serving
1 small red-skinned apple, cored
For serving: maple syrup or honey

Steps:

  • Preheat the oven to 250 degrees F.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
  • Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
  • Serve the pancakes with butter and maple syrup or honey.

CINNAMON PANCAKES



Cinnamon Pancakes image

This cinnamon pancake recipe, made with your favorite pancake mix and syrup, is the perfect brunch pick-me-up. The family chef will have to keep 'em coming hot off the griddle as everyone clamors for more.

Provided by McCormick

Categories     Breakfast,

Yield 4

Number Of Ingredients 6

2 cups pancake mix
1 tsp McCormick® Cinnamon, Ground
2 eggs beaten
1 cup milk
2 tbsps vegetable oil
1 tsp McCormick® Pure Vanilla Extract

Steps:

  • Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended.
  • Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Spiced Syrup, if desired.Test Kitchen Tip:To make easy and flavorful Spiced Syrup for your cinnamon pancakes, mix 1 cup pancake syrup, 1 teaspoon McCormick® All Natural Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cinnamon in small microwave safe bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Nutrition Facts : Calories 374 Calories

CINNAMON BUN PANCAKES



Cinnamon Bun Pancakes image

Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 16

2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted, plus more as needed

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.

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY



Cinnamon Roll Pancakes With Chloe Coscarelli Recipe by Tasty image

Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water

Provided by Rachel Gaewski

Categories     Breakfast

Time 30m

Yield 2 pancakes

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons maple syrup
3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
2 cups confectioners sugar
¼ cup water

Steps:

  • In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
  • Add the wet ingredient to the dry and whisk to combine. Do not overmix.
  • In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
  • Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
  • When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
  • Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
  • In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
  • Drizzle the pancakes with the glaze and serve.
  • Enjoy!

CINNAMON ROLL PANCAKES



Cinnamon roll pancakes image

Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day

Provided by Cassie Best

Categories     Breakfast, Brunch, Dessert

Time 35m

Number Of Ingredients 11

145g self-raising flour
1 tsp baking powder
1 tbsp golden caster sugar
1 tsp cinnamon
2 eggs
40g butter , melted
140ml milk
3 tbsp light brown soft sugar
1 tbsp maple syrup , plus extra to serve (optional)
1 tbsp vegetable oil
6 tbsp toffee or caramel yogurt , to serve (optional)

Steps:

  • Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
  • Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
  • When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
  • Serve the pancakes with yogurt and extra maple syrup, if you like.

Nutrition Facts : Calories 153 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CINNAMON ROLL PANCAKES



Cinnamon Roll Pancakes image

From recipegirl's website...drizzled with warmed cream cheese glaze - these look too good to pass up!

Provided by evelynathens

Categories     Breakfast

Time 30m

Yield 4 pancakes

Number Of Ingredients 13

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon canola oil
1 large egg, lightly beaten
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 tablespoon ground cinnamon
4 tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
  • In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
  • In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
  • Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
  • When ready to serve, spoon warmed glaze onto the top of each pancake.
  • A few helpful tips: *Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
  • *If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.

CINNAMON ROLL PANCAKES



Cinnamon Roll Pancakes image

Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!

Provided by squeeziebrb

Categories     Breakfast and Brunch     Pancake Recipes

Time 55m

Yield 8

Number Of Ingredients 18

¾ cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
1 ½ teaspoons vanilla extract
5 ½ tablespoons packed brown sugar
¼ cup butter, melted
1 ½ teaspoons ground cinnamon
¼ cup butter, softened
2 ounces cream cheese, at room temperature
¾ cup confectioners' sugar
½ teaspoon vanilla extract
cooking spray

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.

Nutrition Facts : Calories 327 calories, Carbohydrate 37.9 g, Cholesterol 71 mg, Fat 18.1 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 429.9 mg, Sugar 25 g

OATMEAL PANCAKES WITH CINNAMON



Oatmeal Pancakes with Cinnamon image

Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Yield Makes 20

Number Of Ingredients 9

2 cups all-purpose flour, (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Steps:

  • In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 1 g, Protein 21 g

CINNAMON PANCAKES



Cinnamon Pancakes image

Nothing is better for breakfast than a serving of fluffy pancakes. These have an extra special ingredient: Cinnamon! It makes this recipe so delicious.-Jeanne Silva, Owasso, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon vegetable oil
3/4 teaspoon vanilla extract
Maple syrup

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.

Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

CINNAMON PANCAKES



Cinnamon Pancakes image

These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.

Provided by Christiana McCormick

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 8

1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup milk
2 eggs
¼ cup butter, melted

Steps:

  • Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
  • Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
  • Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g

CINNAMON PANCAKE CUBES



Cinnamon Pancake Cubes image

"When I was young, my mother introduced our family to this delicious way to use up leftover buttermilk pancakes," says Donna Bielenberg of Tabernash, Colorado. "In fact, my father urged us not to eat all the pancakes so we could have these yummy cinnamon-and-sugar squares later."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 4

1 tablespoon butter
2 to 3 pancakes (about 6 inches), cut into 1-inch pieces
1 tablespoon sugar
1/8 teaspoon ground cinnamon

Steps:

  • In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK CINNAMON PANCAKES



Quick Cinnamon Pancakes image

A simple, quick, super yummy way to make gorgeous pancakes for anytime!

Provided by delishios

Time 30m

Yield Makes Pancakes

Number Of Ingredients 0

Steps:

  • Take your large bowl.
  • Sift the flour into your large bowl.
  • Make a well in your flour, big enough to fit both of your eggs in.
  • Break the eggs into the well and mix thoroughly.
  • Take your milk and water, mix both together and then sprinkle as much Cinnamon (a lot will taste lovely-but not to much!)
  • Poor little bits of your milk mixture into the flour and eggs, remember to mix it all in at the same time!
  • Add a little bit of butter into your pancake mixture and whisk until no big parts of the butter is remained.
  • Get a small spread of butter and put it in your pan, put the heat to medium. Wait until the butter sizzles then you can put your mix in.
  • When the top of the pancakes starts to have little bubbles on it, take your spatchilar and turn it over, now let it cook, the try flipping it on your own!
  • Yummy! Tip: try flipping your pancake with a pound in the other hand, it brings good luck!

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From twopeasandtheirpod.com


CINNAMON CHOCOLATE CHIP PANCAKES | FOODAL
Preheat a griddle and add a touch of your preferred oil (note: lard is so good here but is not the healthiest choice). Once heated, pour 1/4 cup of batter per pancake onto the skillet. Allow to cakes to cook 1 to 2 minutes per side or until they are golden brown. Be sure to flip the pancakes when they begin to bubble.
From foodal.com


CINNAMON SWIRL OVEN PANCAKE - BUDGET BYTES
Instructions. Preheat the oven to 425ºF. In a large bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring).
From budgetbytes.com


FLUFFY CINNAMON PANCAKES WITH CINNAMON SYRUP - LAURA FUENTES
Instructions. In a large bowl, place flour, baking powder, sugar, cinnamon, and salt. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until there are no visible lumps and the batter is smooth. In a large griddle over medium heat, melt some butter or …
From laurafuentes.com


CINNAMON OATMEAL PANCAKES RECIPE - NDTV FOOD
About Cinnamon Oatmeal Pancakes Recipe: Ideal for an evening snack, a yummy dessert or a breakfast on one of those busy weekday mornings, these cinnamon oatmeal pancakes are the perfect solution for your hunger pangs. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an ...
From food.ndtv.com


BUTTERMILK PANCAKES WITH VANILLA AND CINNAMON - THE CHUNKY CHEF
Instructions. Melt the butter and set aside to cool down slightly. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine.
From thechunkychef.com


CINNAMON RAISIN PANCAKES - CAFE DELITES
Combine dry ingredients first, then whisk through the wet ingredients. Fold in sultanas. Heat nonstick pan/griddle on low-medium heat. Spray with coconut oil spray or cooking spray. Pour ¼ cup of batter per pancake onto pan. Flip when bubbles form and golden.
From cafedelites.com


FLUFFY CINNAMON PANCAKES (VEGAN) - THE FOODIE TAKES FLIGHT
Heat a non-stick pan or skillet over medium heat. Once hot, melt the vegan butter. Scoop some of the batter and then carefully spread over your pan. Allow to cook for 2-3 minutes over medium heat or until the sides start to dry up. Check underneath if the pancake is …
From thefoodietakesflight.com


CINNAMON PANCAKES RECIPE FROM SCRATCH - BOULDER LOCAVORE®
Melt butter in pan. STEP 3. Cook the pancakes. Spoon batter in 1/4 cup amounts onto the heated pan. Cook 1 1/2-2 minutes or until small bubbles appear on the surface of the pancake. Flip over and cook 40 more seconds until done ( photo 5 ).
From boulderlocavore.com


HOW TO MAKE THE PERFECT CHRISTMAS CINNAMON PANCAKES
Combine wet ingredients in a mixing bowl- combine milk, egg, and oil/butter. Combine flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix the batter. Allow the batter to sit for 5 minutes.
From thequickjourney.com


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