Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Hello Everyone! So today’s recipe was made a while back, somewhere in November before I travelled to the Red Centre of Australia. The story goes back to my former housemate Lydia. Long story short, after having lunch together and going back to our rooms (or so I thought) I came back down to the kitchen and Lydia was STILL in the kitchen. She was flipping pancakes. I asked her how she was going with them, and she replied “not so good. I actually waited for you to go upstairs so you wouldn’t see my fail pancakes!”

If you’ve read my blog post from somewhere in September, you’d know that Lydia and pancakes do not go well together. Even when she tried to flip them the first time we made them together, life was just being too difficult for her – until we made these pancakes though! She flipped about 3 or even more pancakes successfully! And these pancakes aren’t considered easy for beginners like Lydia I would assume. I didn’t want to just make plain pancakes, we we stepped it up a notch and we (mainly I) decided to try out a recipe for Cinnamon Roll Pancakes.

Cinnamon Roll Pancakes

The first pancake I attempted was a slight fail – I didn’t know when to pipe the cinnamon filling onto the pancake. What I did at first was basically wait for the pancake batter to start bubbling on the top and then pipe on the filling. Two things went wrong; firstly the filling was a bit firm so it wasn’t piping out in one smooth squeeze. The second thing, when I flipped the pancake, the filling just went everywhere. The first one was easy to resolve, we basically just let the filling out for a while until it started to soften a bit. The second took a little bit of thinking, but in the end we ended up piping the filling straightaway onto the pancake batter as it hit the pan. 100% success from then on!

Also, this recipe can originally be found on Vegan Yumminess – though I highly doubt that these pancakes that I’ve made are 100% vegan because of the choices of ingredients that I’ve used.

Cinnamon Roll Pancakes Ingredients

PREP TIME 10 MINS | COOKING TIME 45 MINS | MAKES 6-8 PANCAKES

INGREDIENTS

For the pancake batter

  • 40g unsalted butter, melted
  • 1 & 1/2 cup plain flour
  • 1 & 1/2 cup milk
  • 3 tbsp palm sugar
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

For the cinnamon filling

  • 60g unsalted butter, slightly softened
  • 5 tbsp brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp plain flour

For the cream cheese glaze

  • 100g cream cheese, room temperature
  • 1/2 cup confectioners sugar, sifted
  • 3 tbsp milk, plus more if needed
  • 1 tbsp lemon juice
  • Pinch of salt

METHOD

  1. Preheat oven to 100C. Line a tray with baking paper.
  2. Cinnamon Filling: Place all the ingredients into a zip-lock sandwich bag and seal closed. Knead the ingredients together with your hands until there are no big lumps or chunks of anything. Place the bag in the fridge for at least 10 minutes to allow the mixture to firm up a little bit. The consistency should be similar to that of toothpaste. When you are ready to draw swirls into your pancakes, cut about a 1/3-inch (.8cm) hole in one of the bottom corners of your sandwich bag.
  3. Cream Cheese Glaze: In a medium-sized bowl beat the cream cheese using an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes, scraping down sides of bowl as needed. Add the sugar and beat until combined, about 1 minute. Then add the salt, lemon juice, and milk; mixing on low speed until smooth. If the glaze is too thick to drizzle, add more milk, 1 tbsp at a time.
  4. Pancake Batter: Add the dry ingredients into a large bowl and whisk to combine. Then add in the wet ingredients and whisk until smooth. Heat a nonstick pan on the stove on medium and once heated, turn the heat down to medium-low. Lightly butter the pan and pour about a 1/4 cup of batter. Immediately add your cinnamon filling by gently squeezing your sandwich bag in a circular motion around your pancake to form a swirl. Try not to get too close to the edge of your pancake.
  5. When bubbles have formed towards the centre of your pancake (about 2-3 minutes), flip your pancake quickly in one continuous motion. When the pancake has cooked on the other side for a further 1-3 minutes, remove it from the pan and place on your prepare baking tray and place into the oven to keep warm while you work on the remaining pancake batter. Make sure to wipe your pan clean before starting your next pancake.
  6. Stack your pancakes and drizzle with cream cheese glaze.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

BON APPÉTIT

– Ally xx

myTaste.com

Anzac Pancakes

Anzac Pancakes

Hello Everyone! Today (April 25) is Anzac Day, a national day of remembrance, commemorating Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. So to commemorate Anzac day, I decided to bake some home-made Anzac biscuits. They are made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water, popular in Australia and New Zealand. It is said that Anzac biscuits were sent to the soldiers abroad by their wives, mainly because the ingredients used to make them did not spoil easily and the biscuits kept well during naval transportation. Today, Anzac biscuits are manufactured commercially for retail sale.

Initially, that was my plan, to bake some home-made Anzac biscuits. But I woke up today wanting to make some yummy pancakes. So I thought to myself, why not both?…In one? And thus for today’s recipe, Anzac Pancakes. I basically used a basic pancake mix and added a few extra ingredients from the Anzac biscuit.

Anzac Pancakes

PREP TIME 5 MINS | COOKING TIME 15-20 MINS MAKES 6 PANCAKES

INGREDIENTS

  • 1 cup plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup rolled oats
  • 1/3 cup desiccated coconut
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tbsp honey & maple syrup blend by Capilano, plus extra for drizzling
  • 1 tbsp vegetable oil, for cooking

METHOD

  1. In a small bowl, whisk together the flour, sugar, baking powder, salt, rolled oats, and desiccated coconut. Set aside. In a medium bowl, whisk together the milk, butter, egg, and honey & maple syrup blend. Add the dry ingredients to the milk mixture and whisk until well combined (do not overmix, a few small lumps are fine).
  2. Heat a small pan (nonstick or cast-iron) over medium heat. Fold a sheet of paper towel in half, and moisten with the vegetable oil and carefully rub the pan with the oiled paper towel. Ladle the batter onto the pan, using the back of the ladle to spread the batter into a round shape. Cook until the surface of the pancake starts to bubble, about 2-3 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 1-2 minutes more.
  3. Continue with more oil and remaining batter (makes about 6 fairly large pancakes). Serve warm, with desired toppings.

It was quite a gloomy, rainy morning here in Sydney, so I decided to have a cup of Crème Brûlée flavoured black tea from T2 to go with my pancakes. What a great way to start a morning I reckon! Also, I actually really like my pancakes with a hint of cinnamon and vanilla. I just didn’t add these ingredients in because I really wanted this to be a true Anzac Pancake. But I think the pancakes definitely needed these extra two ingredients!

Anzac Pancakes

BON APPÉTIT

– Ally xx

myTaste.com