Posted in Breakfast, Quick

Maple-Brown Pancakes with Cinnamon Cream

My Eli loves pancakes. His little chef spirit will not let me make the same kind every time. Therefore, on Sunday mornings, we like to create a new crazy recipe. These are sweet with holiday spice and don’t need any additional syrup. Just top these with Cinnamon Cream and one bite will transform you to a fancy downtown breakfast cafe.

Maple-Brown Pancakes with Cinnamon Cream

By: Bekie A

Wet ingredients:

1/2 cup maple syrup

5 Tbsp melted butter

1/2 cup of coconut milk (or sub regular)

1/2 cup of whipping cream with 2 tsp of vinegar

2 tsp molasses

2 eggs beaten

1 tsp vanilla

2-3 Tbsp of water

Dry:

1/3 cup of brown sugar

2 cups of self rising flour

1 tsp of baking powder

1/2 tsp salt

3/4 heaping tsp of cinnamon

Extra butter for cooking

–Mix together wet ingredients and dry ingredients separately. Slowly whisk in dry ingredients to wet until smooth. Brush an iron skillet with butter on medium low heat. Add 1/4 cup of the batter. Once it begins to bubble, flip over for an additional 30-45 sec. These pancakes will have a crisp buttery edge and slightly brown color from the spices. Serve with fresh cinnamon cream.

 

Cinnamon Cream:

1 1/2 cup of cold whipping cream

2 tbsp sugar

1/2 tsp vanilla

1/2 tsp cinnamon

Add cold cream to a chilled mixer bowl. Turn on mixer to high. Once peaks begin to form, add in sugar, cinnamon, and vanilla. 

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