Cinnamon bun pancakes

These delicious pancakes take inspiration from one of our favourite sweet bakes, a cinnamon bun!

By The Good Housekeeping Cookery TeamPublished: 10 January 2018

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Yields:

9 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

364

Ingredients

For the batter

175 g
self-raising flour, sifted
2 tsp.
baking powder
150 g
soured cream
3
large eggs, beaten
75 g
unsalted butter

For the cinnamon swirl

100 g
unsalted butter, softened
40 g
light muscovado sugar
1 1/2 tsp ground cinnamon

For the frosting

180 g
full-fat cream cheese
3 Tbsp.
icing sugar, sieved
1 tsp.
vanilla
Juice of 1 lemon

Directions

1. Step 1
  Put the flour in a large bowl. Stir in the baking powder and a pinch of salt and make a well in the centre.
2. Step 2
  Whisk the soured cream, 100ml cold water and the eggs together in a jug.
3. Step 3
  Gradually whisk this mixture into the flour until you have a smooth, slightly thick batter. Set aside.
4. Step 4
  To make the cinnamon sauce; in a small bowl, whisk together the butter, sugar and cinnamon until smooth. Spoon in to a piping bag and chill until needed.
5. Step 5
  To make the icing; in a small bowl, whisk together the cream cheese, icing sugar, vanilla and lemon juice until smooth and just runny. Set aside until ready to serve.
6. Step 6
  Put a large solid non-stick frying pan over a medium heat. Add 1tsp of the butter and heat until it shimmers. Spoon half a ladle of batter into the middle of the pan to make a thickish pancake.
7. Step 7
  After around 2min bubbles will appear on the surface of the pancake, cut the end off the piping bag to make a small hole and pipe over the cinnamon sauce in a spiral and continue cooking for 1min. Carefully turn over and continue cooking for a further 1min on the other side - it should puff up like a little soufflé. Lift the pancake on to a warm plate and continue with the remaining batter mixture and butter.
8. Step 8
  Serve with drizzled with cream cheese icing.

Per Serving:

Calories: 364
Fibre: 1 g
Total carbs: 25 g
Sugars: 11 g
Total fat: 26 g
Saturated fat: 16 g
Protein: 6 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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