It's fairly simple to make and the result is surprisingly beautiful, not to say delicious! This is how you do it.
In a bowl, you will whip up some softened butter, brown sugar and cinnamon. Then you will transfer this mixture to a pastry bag, or ziplock bag, or even a parchment paper cone to be discarded when you finish.
|If you want to learn how to make one of these, you can easily find many tutorials online.|
Set the filled bag aside, and in the same bowl (no need to wash it!) you will combine all the ingredients for the pancake batter and whisk until well combined.
Next, you will heat up (low heat) a pan and brush a little butter. Spoon the batter to the desired size.
|I used a small pan, so I had to make them one at a time, but you can use a large pan and make several in one go.|
Now, you will get that ziplock or parchment cone with the butter mixture and you will snip off the tip in order to pipe not very thick lines, something like this:
When pancake starts to bubble and sides start to dry, it's time to flip it.
Cook the other side being careful not to burn the sugar from the spiral.
When ready, turn it onto a plate and.... surprise! Look at that gorgeous indentation!
Now you can enjoy your pancake with any topping of your choice. These turned out delicious for the palate and the eyes :o)
CINNAMON ROLL PANCAKES
(Recipe adapted from C Mom Cook)
For the pancakes:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tbsp sugar
1 tbsp baking powder
1 1/2 cups milk
For the Spiral:
60g butter, softened
1/4 cup packed brown sugar
1/2 tbsp cinnamon
1 pinch of nutmeg
After each batch of pancakes is done, clean the pan with damp paper towel, using tongs. This way you will avoid burning the sugar that remains in the pan from the previous batch.