This recipe for cinnamon pancakes takes a very minimalist approach and stays true to its roots to produce a ready fire desert solution that can be whipped up at a moment’s notice and yet will still leave all dinners with a warm satisfied feeling and elevated mood.

Ingredients

• 1½ Cups each of Plain Flour and Milk
• 2 Large Eggs
• 2 Tablespoons each of Sugar, Honey and Cold Butter
• 1¾ Tablespoons of Baking Powder
• 1 Teaspoon of Salt
• ½ Teaspoon each of Cinnamon and Vanilla Essence

Method

1. Select a medium-sized bowl and combine the flour, sugar, baking powder and salt
2. In another medium-sized bowl combine the milk, eggs, honey and vanilla essence
3. Cut the cold butter into ¼ inch cubes. Then take one cube and add some cinnamon to it. Work the cinnamon and butter together with your fingers until the cinnamon is well incorporated with the butter but not over-mixed.
4. Now add the wet ingredients (the milk mix) to the dry ingredients (the flour mix) until the ingredients are just combined. At this point gently fold in the cinnamon butter chunks. Once done let the mix sit for 10 to 20 minutes.

Cooking:

1. Heat a non-stick skillet on the stovetop (hot plate or ring)
2. Add around ¼ a cup of batter to the skillet and let cook. When you see bubbles beginning to form take an egg flip and flip the pancake to cook the other side.
3. Once cooked transfer pancake to a plate and cover. Repeat this procedure until all of the batter has been used up.

Serving:

Once cooked serve the cinnamon pancakes topped with maple, golden syrup, honey or caramel or even all of them. Ice cream and whipped cream also go down well especially when the pancakes are being served for dessert.

These proportions will make 12 to 14 4 inch pancakes.