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Cinnamon Roll Pancakes with Buttermilk Syrup

I woke up this morning to the bright sun pouring into the guest room window. I am at the lovely Brooke McLay’s house, a fellow blogger here at the Family Kitchen. Since I met her after our two kindergartners’ desks were separated when they were caught talking too much, we have discovered dozens of things we have in common: we both have a passion for writing, art, beautiful places. We love being moms, but are also both hopelessly restless to be creative.

This morning, I scoured her cabinets and roamed her shelves (and used her camera) to make these puffy cinnamon roll pancakes with buttermilk syrup.

Brooke is one of those people that no matter where I live, no matter what I do, I hope and pray we will always be in touch, always be close friends. For now, I am thrilled to blog alongside her.

I cannot take credit for this brilliant idea, but have seen these amazing pancakes on the posts of many other fantastic bloggers.

Cinnamon Roll Pancakes

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter, melted, plus more for pan
1 egg, lightly beaten
1 tablespoon honey

for the cinnamon swirl:

2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

1. Combine dry ingredients in a medium size bowl. Combine wet ingredients in a liquid measuring cup and then whisk into flour mixture. Batter should be lumpy and not too thin. In a small bowl, combine ingredients for the cinnamon swirl, and pour into a plastic ziploc bag or a disposable pastry bag. Snip a tiny triangle off the end of the bag for piping. Set aside.

2. Heat a nonstick skillet over medium heat. Grease with butter, if desired, and pour on a 1/2 cup of batter. Use the pastry bag to make a swirl of the cinnamon sugar mixture on top of the batter. When the bubbles on the surface of the pancake begin to pop, and then no longer fill in with more batter, flip, and cook for 30 seconds more. Repeat with remaining batter.

 

Buttermilk Syrup

4 tablespoons butter
1/4 cup sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

1. In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

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