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Cinnamon Roll Pancakes
Petit-déjeuner

Cinnamon Roll Pancakes

35 minPour 4Nutri-Score D€
par @homemeide3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • eggProduits laitiers1 morceau
  • milkProduits laitiers300 ml
  • oilÉpicerie60 ml
  • flourCéréales180 g
  • baking sodaÉpicerie5 g
  • sugarÉpicerie15 g
  • butter (melted)Produits laitiers60 g
  • brown sugarÉpicerie60 g
  • cinnamon (ground)Épices6 g
  • butter (for the pan)Produits laitiers15 g
  • icing sugarÉpicerie80 g

par portion

Nutrition

478kcal

Glucides
61 g
Protéines
8 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet
  • Poêle
  • Louche
  • Poche à douille

pas à pas

Préparation

  1. Mix the wet ingredients

    • Whisk the egg, milk and oil in a bowl until well combined.
    Étape 1

  2. Make the pancake batter

    • Add the flour, baking soda and sugar.
    • Whisk until combined with no large clumps of flour left, without overmixing.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Serve

    • Stack the pancakes and top with a generous amount of icing.
    • Serve with butter on the side.
    Étape 5
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