Make the most of Fat Tuesday…
…with awesomely phat Cinnamon Roll Pancakes!
“What is Fat Tuesday?” I can hear you all ask. Fat Tuesday, or officially Shrove Tuesday, was traditionally a day for feasting and gorging on luxuriously rich and fatty foods before the fasting period of Lent began. In a bid to use up butter, milk and eggs, which should not to be eaten during this time, the trusty pancake became the dish of the day.
For many years, the Brits really didn’t do the pancake any justice, restricting our toppings to the unimaginative confines of lemon juice and sugar, or if we really wanted to go crazy, a drizzle of maple syrup.
Thankfully since these meagre beginnings, the Americans have taken the humble pancake under their wings and revolutionised this dish, transforming it into majestical stacks of fluffy breakfast wonderment. No longer are we bound by dull toppings, for we can devour pancakes at any time and with almost any accompaniment, even a traditional English fry up!
But why stop there? There is nothing more delicious – and nothing to make your home smell even more delicious! – than freshly baked Cinnamon Rolls. So don’t get stuck in a pancake rut this Shrove Tuesday and transform it back into a proper Fat Tuesday with these indulgent Cinnamon Roll Pancakes. Deliciously light, fluffy and full of the flavours of cinnamon rolls, you can eat these bad boys for breakfast, brunch, lunch, or dessert.
Before we get to on the recipe, I have a confession to make – I have been a naughty lil food blogger. I usually make my icing for these pancakes from scratch (recipe included below), but while grocery shopping this week I spotted Dolci Drizzlers Creamy White Swirl on the supermarket shelves. Simply throw the packet into the microwave and it magically melts the contents into a gooey white chocolate drizzle. My lazy side instantly succumbed and I threw a packet into my shopping basket, telling myself that I could always make my icing if it wasn’t very tasty. However, I was truly impressed with this stuff, it was delicious! Guilt trip completely abandoned, I don’t know if I’ll ever go back to using my own icing for this dish – see, sometimes it really does pay to cheat a little!
Before you make the pancakes, you should make the Cinnamon Swirl Filling, it really is very easy to make. Simply mix together the softened butter with brown sugar, flour, cinnamon and salt to make a smooth paste. Transfer the filling to an icing bag, or if you don’t have one, a medium plastic zip-top bag. Just squeeze the filling down into one corner of the bag and snip the corner with scissors – home-made icing bag done!
To make the Pancake Batter, put the flour, baking powder and salt into a large bowl and whisk them together. In a separate small bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract. Now add the wet mixture to the flour mixture and whisk together until smooth.
Heat a large skillet or fry pan over a medium heat and add a little butter or cooking oil once hot. To make American-style pancakes, work in batches of 3 and ladle approx. ⅓ cup of pancake batter onto the skillet. If you prefer a larger pancake, simply add more batter and cook one pancake at a time.
Cook the first side of the pancake for 1 to 2 minutes, before squeezing a spiral of the cinnamon filling on top. Continue to cook for another 1 to 2 minutes, then flip the pancakes and cook for 2 to 3 minutes on the other side.
Remove your pancakes from the pan and repeat the above steps to use up the remaining batter and cinnamon filling. To serve, stack your pancakes on each plate and generously drizzle with your “cheat” icing , or make icing by whisking together some confectioners’ sugar, milk and vanilla extract.
Happy Pancake Day!
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Cinnamon Roll Pancakes
Ingredients:
Cinnamon Swirl Filling:
6 Tbsp Unsalted Butter, Softened
⅓ Cup Light Brown Sugar
1 Tbsp All-Purpose Flour
2 Tsp Ground Cinnamon
Pinch of Salt
Pancakes:
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
Pinch of Salt
1½ Cups Buttermilk
2 Eggs
2 Tbsp Unsalted Butter, Melted
1 Tsp Vanilla Extract
Butter or Cooking Oil, for Frying
Icing:
1½ Cups Confectioners Sugar
3 Tbsp Whole Milk
½ Tsp Vanilla Extract
Instructions:
To Make the Cinnamon Swirl Filling:
In a medium bowl, mix the butter with the brown sugar, flour, cinnamon and salt to combine.
Transfer to a medium plastic zip-top bag. Squeeze the filling down into one corner of the bag and snip the corner of the bag with scissors. Set aside.
To Make the Pancakes:
In a large bowl, whisk the flour with the baking powder and salt.
In a separate small bowl, whisk the buttermilk with the eggs, melted butter and vanilla extract.
Add the buttermilk mixture to the flour mixture and whisk until smooth.
Heat a large skillet or fry pan over a medium heat. Add a little butter or oil to the hot pan.
Working in batches of 3, ladle or scoop ⅓ cup of pancake batter onto the skillet. Cook for 1 to 2 minutes. Squeeze a spiral of the cinnamon filling on top of the pancakes. Continue to cook for another 1 to 2 minutes.
Flip the pancakes and cook for 2 to 3 minutes on the other side.
Remove from the pan and continue with the remaining batter and cinnamon filling. Set aside.
To Make the Icing:
Combine the confectioners’ sugar, milk and vanilla extract with a whisk. Add additional milk in small amounts, as needed, to make the icing easy to drizzle.
To serve, stack three pancakes on each plate and drizzle with the icing.
[Recipe courtesy of PureWow]
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Arugula & Rocket 
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