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The Washington Post

Cinnamon Sugar Pancakes

Cinnamon Sugar Pancakes 20.000
Mar 1, 2006

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
Ingredients
  • 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

Directions

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.


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Recipe Source

Adapted from cookbook author Lisa Yockelson.

Tested by Caroline E. Mayer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 4-pancake serving: 424


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 10g 50%

Cholesterol: 122mg 41%

Sodium: 260mg 11%

Total Carbohydrates: 61g 20%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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