Frühstück
Cinnamon Roll Pancakes
35 Min.Für 4Nutri-Score D€
D
35 Min.
35 Min.Cinnamon Roll Pancakes
was Sie brauchen
Zutaten
eggMilchprodukte1 Stück
milkMilchprodukte300 ml
oilVorräte60 ml
flourGetreide180 g- baking sodaVorräte5 g
sugarVorräte15 g
butter (melted)Milchprodukte60 g- brown sugarVorräte60 g
cinnamon (ground)Gewürze6 g- butter (for the pan)Milchprodukte15 g
- icing sugarVorräte80 g
pro Portion
Nährwerte
478kcal
- Kohlenhydrate
- 61 g
- Eiweiß
- 8 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Bratpfanne
Schöpfkelle
Spritzbeutel
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the wet ingredients
- Whisk the egg, milk and oil in a bowl until well combined.
- Schritt 2
Make the pancake batter
- Add the flour, baking soda and sugar.
- Whisk until combined with no large clumps of flour left, without overmixing.
- Schritt 3
Prepare the cinnamon sugar filling
- Mix the melted butter, brown sugar, cinnamon and a spoonful of the batter.
- Transfer the mixture to a piping bag or a ziplock bag and snip off the corner.
- Schritt 4
Cook the pancakes
- Heat the butter in a skillet over medium heat until melted and slightly bubbling.
- Scoop a large ladle of batter into the pan and immediately cover with a lid.
- Let cook about 30 seconds, then swirl the cinnamon sugar over the pancake and cover again.
- Cook for 4-5 minutes over medium-low to medium heat until done, without flipping.
- Schritt 5
Serve
- Stack the pancakes and top with a generous amount of icing.
- Serve with butter on the side.
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