Description
These homemade cinnamon pancakes are thin, soft and lightly sweetened, with just a hint of vanilla and cinnamon in every bite. Add a generous drizzle of Nutella, sliced banana and a dollop of cream, and you’ve got a lovely breakfast or dessert that’s hard to resist.
Ingredients
Units
Scale
Pancakes
- 3 large eggs
- 2 cups milk
- 2 cups cake flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla essence
- Butter or a little neutral oil, as needed for cooking
Serving
- Nutella, as needed
- 1 to 2 bananas, sliced
- Whipped cream, as needed
Instructions
- Whisk 3 large eggs and 2 cups milk together in a large mixing bowl until well combined.
- Add 2 cups cake flour and 1/2 cup granulated sugar, whisking gradually to prevent lumps from forming. Add 1/2 tsp salt, 1/2 tsp ground cinnamon and 1 tsp vanilla essence. Whisk everything together until you have a smooth, fairly thin batter. If the batter seems too thick to spread easily, add a small splash of milk.
- Cover the bowl and let the batter rest for about 20 minutes. This gives the flour time to hydrate and helps the pancakes cook more evenly.
- Heat a non-stick frying pan over medium heat. Lightly grease it with a little butter or neutral oil, wiping away any excess. The pan should be hot enough for the batter to begin setting, but not so hot that the pancakes brown too quickly.
- Pour a small ladleful of batter into the pan, swirling it immediately to spread into a thin, even layer. Cook for about 1 to 2 minutes, until the edges begin to lift and the surface looks mostly set.
- Carefully flip the pancake using a thin spatula and cook the other side for another 30 to 60 seconds, until lightly golden and cooked through. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed.
Notes
Prepared, tried, and tested by Murena
