A pancake batter seasoned with cinnamon is a good backdrop for the addition of diced, dried apricots, pears, peaches or figs (be sure to plump the dried fruit in unsweetened apple juice for 30 minutes, then drain and pat dry on paper towels). Any of the stir-ins should be added to the batter after the dry ingredients have been incorporated. The cinnamon-sugar mixture will keep for up to 3 months in a tightly covered container.
Servings: 20 pancakes
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 5 tablespoons unsalted butter, melted and cooled, plus 1 to 1/2 teaspoons unsalted butter for the griddle or skillet
- 1 1/4 cups plus 2 tablespoons whole milk, plus more as needed
- 1 teaspoon vanilla extract
In a small bowl, add 3/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Blend until the mixture is streak-free. Set aside.
In a large bowl, combine the flour, baking powder, salt, the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon. Set aside.
In a medium bowl, add the egg and egg yolk, melted butter, milk and vanilla extract, whisking to blend. Pour the egg mixture over the flour mixture and, using a spatula or a wooden spoon, mix just until the dry ingredients are incorporated.
Heat a griddle or large skillet over medium heat. Add the remaining 1 to 1 1/2 teaspoons butter or just enough to lightly coat the surface. Place roughly tablespoon-size puddles of batter on the hot griddle at least 2 1/2 inches apart. Cook until the underside is golden and just a couple of bubbles appear on the top, then flip and cook until cooked through, a total of 2 to 3 minutes. The pancakes should be lightly golden and slightly puffed. Repeat with the remaining batter. If the batter stiffens in the meantime, gently stir in additional milk, 1 to 2 tablespoons at a time, to restore its original consistency.
Serve the pancakes straight off the griddle, sprinkled with the reserved cinnamon-sugar mixture.
Adapted from cookbook author Lisa Yockelson.
Tested by Caroline E. Mayer.
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