I am a sucker for pancakes. I love whipping up different flavors of pancakes. Nothing makes a good pancake like a good base to start out on. With the perfect base of batter you can add in any flavor your heart desires. The possibilities are endless. With this recipe in particular, I make them in a silver dollar size because I love to dunk these in the cream glaze. If you are the drizzle type you can certainly pile these high and drizzle the glaze on the top. However you like it is a fabulous morning breakfast. Also, there is no need for syrup as the glaze is the perfect compliment of sweetness.
Let’s go! Here is what you will need.
1 1/2 cups all purpose flour, sifted
2 tbsp stevia or plain sugar
1 1/2 tbsp baking powder
1/4 tsp salt
2 tbsp butter, melted and cooled
1 egg, room temperature
1 1/2 cups of buttermilk ( more or less to your desired thickness)
1 tsp vanilla extract
1 tsp roasted cinnamon ( if you can not find it you can use regular cinnamon)
1/4 tsp nutmeg
1/2 cup powdered stevia or regular powdered sugar
pinch of salt
2-3 tsp heavy cream ( more or less to your desired thickness) make sure it is thick but pourable
1/2 tsp roasted cinnamon or regular cinnamon
1/2 tsp vanilla extract
FOR THE BATTER:
1. In a bowl combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. whisk together and set aside.
2. In a separate bowl whisk together the butter, egg, buttermilk, and vanilla extract until well combined.
3. Add the wet ingredients into the dry and whisk until the batter just comes together. There may be a few lumps in the batter but that is perfectly fine. Let the batter set for 10 minutes. This will help the lumps in the batter absorb some of the liquid in the batter.
4. After the batter has set for 10 minutes you can add a pat of butter to your desired pan and add the batter to the pan. I cook pancakes low and slow on medium low heat. When bubbles appear and the bubbles pop and the batter does not go back into the holes of the bubbles you can now flip your pancakes. this usually takes about 2-4 minutes depending on how hot you have your pan. When you flip the pancakes allow them to cook an additional 1 to 2 minutes before removing from the pan to a plate while you cook the remaining pancakes. Do not set on top of each other as they cool, as this steams the pancakes and makes them spongy.
FOR THE CINNAMON GLAZE:
1. Add the ingredients into a bowl and slowly add in the cream. Whisk until thick but pourable. You can add more cream if needed.
1. pile your pancakes on your plate and drizzle with the cinnamon cream glaze. Grab a fork and enjoy!
- you can make these keto or low carb if you use a keto friendly pancake mix and go from there. Just add your spices and almond milk and cook per usual. Use powdered stevia in the glaze. This recipe is easily converted to be keto/low carb.