Description
Indulge in the delightful world of ultra-moist cinnamon pancakes! This recipe features fluffy, light pancakes infused with the warm, comforting taste of cinnamon, making them the perfect option for a leisurely breakfast or a cozy brunch. The key to their incredible texture lies in the use of buttermilk, which adds essential acidity, ensuring that these pancakes melt in your mouth. Customize them with your favorite fruits or nuts for an extra layer of flavor, and enjoy the ease of making a batch that can be shared with family or friends. Whether you’re drizzling them with maple syrup or slathering them with cinnamon butter, these pancakes are sure to impress with their irresistible taste and texture. Treat yourself to a breakfast experience that’s both simple and scrumptious!
Ingredients
- 200 g farine tout usage
- 50 g sucre
- 10 g levure chimique
- 1/2 cuillère à café sel
- 250 ml lait ribot
- 1 œuf large
- 30 g beurre fondu
Instructions
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Create a well in the center and add the buttermilk, egg, and melted butter. Stir gently until just combined; do not overmix; a few lumps are okay.
- Heat a large skillet over medium heat (about 190°C) and add a little butter until melted.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, watching for bubbles to form on the surface before flipping.
- Flip pancakes and cook for an additional 2 minutes until golden brown and fluffy.
- Remove from the skillet and keep warm while cooking the remaining batter.
- Serve hot with your choice of maple syrup, cinnamon butter, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes (approx. 160g)
- Calories: 323
- Sugar: 10 g
- Sodium: 218 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Use buttermilk for the best texture; do not substitute with regular milk. Let the batter rest for 5-10 minutes before cooking for optimal fluffiness. If pancakes are too dense, ensure not to overmix and check the freshness of your baking powder.