Don’t you think this is a pretty interesting recipe? I found it on Pinterest, …of course. So far, Pinterest hasn’t let me down. I know a lot of people have found recipes or projects that turn out to be a giant FAIL. I guess you just need to know where to look and what to pin. But, that’s what The Foodies’ Kitchen is for. We test recipes for you, so if you find them here, you know they will work. (If you follow our instructions and use the ingredients we list!)
My tip for this recipe is that you need to have two spatulas to flip them over and don’t be stingy with the butter. When you flip your pancake over after adding the spiral of cinnamon and sugar… it makes a caramelized little swirl of goo that sticks to your spatula, so you want a clean one to flip over your next pancake. (Or wash the spatula as you go along, but that doesn’t work for me)
And, you need that butter on that pan!
Flavor wise, this is SWEET. They are good, you can taste the cinnamon and the caramelized sugar gives it a nice touch, but having more than one is too much for me, so I just made one for each of my family and kept the rest of the batch regular good old pancakes.
Note: For this recipe, I used our own The Foodies’ Kitchen pancake recipe, which yields 6 pancakes. However, I cut the ingredients in half for the cinnamon filling and icing, because I knew I didn’t want to make the whole batch with the cinnamon spiral.
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