My dad and I decided to give my mom a break and make breakfast today -
we decided to go for Cinnamon-Swirl Pancakes
75g salted butter
150g self-raising flour
75g dark brown sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp bicarbonate soda
1/2 tsp vanilla extract
For the cinnamon filling, first melt the butter before adding brown sugar and cinnamon powder.
Whisk thoroughly until the mixture is smooth.
In a separate bowl, measure out the self-raising flour, bicarbonate soda, baking powder,
and a pinch of salt before mixing.
Put the eggs, vanilla extract, and buttermilk into a jug
and mix before slowly adding to the flour mixture.
(As we didn't have buttermilk, we created a substitute out of 150ml milk and 1 tbsp vinegar.)
Once the pancake mixture and cinnamon filling is done,
add the filling into a piping bag.
Leave the pancake mixture to set for about an hour.
Once the pancake mix has set, ladle onto a buttered pan and allow it to cook for about 30 seconds.
Pipe the cinnamon mixture onto the pancake in whichever design preferred,
and leave the pancake to cook for a further minute.