Cinnamon Bun Pancakes With Maple-Butter Icing

I found this recipe over at PW's blog back in February and I finally got around to trying it. Yum, oh, you've got to make these! Who doesn't like an icing for part of breakfast! The batter is really thick for these pancakes, and for some reason I had to turn my griddle down more than usual, but still easy to make.

Cinnamon Bun Pancakes

1 1/2 cup Flour
3 Tablespoons Sugar
1/2 teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs, Beaten
1 cup Milk
2 Tablespoons Corn Syrup
1/4 cup Butter, Melted
1 Tablespoon Vanilla


In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing drizzled over the top.



Maple-Butter Icing (for Pancakes)

1 cup Powdered Sugar
1/4 cup Butter, Melted
Dash Of Salt
1 Tablespoon Maple Syrup
1/4 cup Milk (more If Needed)


Whisk all ingredients together until smooth, adding more milk as needed.

Hearty Whole Wheat Waffles

We eat a lot of pancakes and waffles at my house and these are my favorite whole wheat waffle recipe. They mix up really fast because you don't have to beat the whites separate. They are best hot off the waffle iron!

Hearty Whole Wheat Waffles

1 1/2 cups whole wheat flour, white whole wheat or traditional
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk
1/3 cup melted butter or vegetable oil

Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and butter or oil. Mix together the wet and dry ingredients, stirring just till combined.
Cook the waffles as directed in the instructions that came with your waffle iron. Yield: about eight 8" waffles.