Things have been exciting and crazy busy for us lately with many exciting things!
Whenever something good happens (like the above) I like celebrating with food. My daughters *love* almost all things cinnamon, so with the help of my eldest daughter, we created this Cinnamon pancake recipe that is super-duper yummy.
Super Cinnamon Pancakes
(*also known as Cinnamon Dessert Pancakes or Chocolate Cinnamon Pancakes)
1 ¼ cups plain (unbleached) flour
3 tablespoons caster (white granulated) sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 cup whole milk
2 large eggs
2 tablespoons oil (coconut, grapeseed or canola oil are best, to taste)
2 tablespoons melted butter
In one bowl, combine flour, sugar, powder, soda and cinnamon. Stir to combine.
In a separate bowl, melt butter. Stir in oil, then milk. Quickly add this to the dry ingredients so the butter doesn’t begin to separate and solidify from the coolness of the milk. Hand mix to lightly combine. Add eggs and stir or whisk till well combined. (If the batter is too thick or you prefer crepe-like pancakes, add 1-2 tablespoons whole milk and mix to desired consistency.)
Heat an electric frypan or similar, and lightly spray with canola oil. Scoop 1-2 tablespoons of batter per pancake. When the pancakes bubble and edges look done (1-2 minutes), flip them over and cook for another minute.
Serve with powdered (icing) sugar, or alone (I like them plain). And we always make at least one giant pancake just because.
*For those who like pancakes for dessert, these are great with vanilla ice cream and chocolate sauce, or with chocolate ice cream, or with fresh cream sprinkled with cinnamon sugar.**
*For chocolate lovers, these are great with 1/3 cup milk chocolate bits mixed in the batter, or chocolate syrup drizzled on top.
(**Cinnamon sugar = In a bowl, combine 1 cup caster (white granulated) sugar and 2 tablespoons ground cinnamon)