Cinnamon Swirl Buttermilk Pancakes
- Plain flour 125 hfl
- Buttermilk 170 ml
- Baking powder 1 tsp
- Baking soda 1 tsp
- White sugar 30 g
- Egg 1 oz
- Vanilla essence 1 tbs
- Vegetable oil 1 tbs
- Salt 1 pin
- For the cinnamon - Butter 4 tbs
- Cinnamon 1 tbs
- Light brown sugar 5 tbs
- For the frosting- Cream cheese 2 tbs
- Butter 4 tbs
- Icing sugar 80 g
- Vanilla essence 1 tbs
Start making the pancake by combining the dry ingredients and the wet ingredients in two separate bowls. Once whisked together individually combine them together, mix completely until lump free and set it aside.
Make the cinnamon mixture by combining melted butter, light brown sugar, and cinnamon. Set it aside. To make the cream cheese frosting combine mix room temperature butter with cream cheese, vanilla essence and sifted powdered sugar. Combine until lump-free.
Take a nonstick pan add in 1 large tbs of pancake batter and spread it out with a tablespoon. This will expand in size so don't need to add too much.
Add the cinnamon swirl on top of the pancake. (Make sure the mixture is warm otherwise it will be hard to work with) Cook each side for about 40 seconds. Turn once the bottom goes loose and easy to flip.
Repeat process with all pancakes. Drizzle the cream cheese frosting over the pancakes.