With a vanilla maple sauce, these sugar and cinnamon pancakes are one sweet sensation. Serve them up for a birthday brekkie, or add ice-cream for a dessert.
There’s nothing like a huge stack of fluffy pancakes. When the girls were younger we made pancakes every Saturday morning. We called it Pancake Saturday – blueberries, strawberries, chocolate, pumpkin and we mixed it up every Saturday. Straight from bed, still cozy in their pj’s they would head to the table. As I mixed, stirred and added pancake batter to the griddle they would linger at the table. I miss those lazy early mornings.
With the holiday season in full swing it’s the ideal time to slow down and enjoy a few laid-back Saturdays spent at the table feasting on a warm stack of pancakes.
Ingredients:
3 cups self-raising flour
¼ cup cinnamon sugar
3 eggs
600 ml buttermilk
1 ¾ cups milk
60 g butter, melted
vanilla ice-cream, to serve
Vanilla maple sauce
80 g chopped butter
1 tsp vanilla extract
1 cup maple syrup
Directions:
Combine self-raising flour with cinnamon sugar in a bowl and dry whisk to combine. Whisk together eggs, buttermilk, milk and butter. Blend mixtures together. Heat a pan over a low heat and cook ½ cup portions of mixture for 2-3 min, flipping when bubbles appear on the surface. Serve stacked, with vanilla maple sauce (see below) and vanilla ice cream.
Melt butter over a low to medium heat in a saucepan with vanilla extract. Add maple syrup, stir until blended.
Enjoy!