Sure to be a hit with family and friends, these pancakes are a great choice for weekend brunch or a special occasion. The addition of toffee or caramel yoghurt adds a unique twist, but you can also top them with classic cream cheese frosting or fresh fruit.
Ingredients:
- 145g self-raising flour
- 1 teaspoon baking powder
- 1 tbsp golden caster sugar
- 1 teaspoon cinnamon
- 2 eggs, beaten
- 40g butter, melted
- 140ml milk
- 3tbsp light brown soft sugar
- 1tbsp maple syrup, plus extra to serve (optional)
- 1 tbsp vegetable oil
- 6tbsp toffee or caramel yoghurt, to serve (optional)
Method:
In a large bowl, whisk together the self-raising flour, baking powder, golden caster sugar and cinnamon.
In another bowl, whisk together the eggs, melted butter and milk. Pour this mixture into the dry ingredients, stirring until smooth.
To make the cinnamon filling, mix the light brown soft sugar, 1 tbsp melted butter and 1 teaspoon cinnamon in a small bowl.
Heat a non-stick frying pan over a medium heat and brush with vegetable oil.
Pour a ladle of pancake batter into the frying pan. When it starts to bubble, drizzle some of the cinnamon filling in a spiral pattern.
Cook until bubbles appear on the surface and the edges look set, then carefully flip and cook for another minute or two until golden brown.
Serve warm with a drizzle of maple syrup and a dollop of toffee or caramel yoghurt if desired.
