Brown sugar and cinnamon add flavor to these mouthwatering pancakes. Serve the pancakes with butter and maple syrup, or serve with a fruit syrup or compote, like the delicious rhubarb compote shown in the photo.
The recipe is easily doubled.
Prep Time: 8 minutes
Cook Time: 14 minutes
Total Time: 22 minutes
Yield: Makes 8 Pancakes
- 1 cup all-purpose flour, dip and sweep, about 5 ounces
- 2 tablespoons brown sugar, packed, light or dark
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk, low fat or whole
- 1 large egg
- 1 tablespoon melted butter plus more for the griddle (you may use vegetable oil for the griddle)
In a medium mixing bowl, combine the flour, brown sugar, baking powder, soda, salt, and cinnamon. Whisk to blend thoroughly.
In a small bowl, combine the milk, egg, and melted butter. Whisk to blend.
Add the milk mixture to the dry ingredients and whilk until you have a fairly smooth batter. If it seems too thick, add a few teaspoons of milk. Adjust with small amounts of milk or flour if too thick or thin.
Heat the pan or griddle over medium heat. Add a few teaspoons of butter or vegetable oil. When the butter or oil is sizzling hot, add the batter in 1/4-cup portions. When the edges of the pancakes are bubbly and look slightly dry, flip to brown the other side. Lower the heat if they seem to be browning too quickly.
Serve with maple syrup or a fruit compote or syrup. The pancakes are shown with this delicious fresh rhubarb compote.
Makes eight 3 1/2- to 4-inch pancakes.
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