| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 526 | 18g | 11g | 79g |
| sugars | fibre | protein | salt |
| 43g | 2g | 9g | 0.3g |
I have a special connection with Cinnamon Swirl Pancakes with Indonesian Cinnamon Syrup. This vibrant dish is a unique blend of warm and sweet, a comforting nod to a Texas morning with a contemporary twist. Picture a heap of fluffy pancakes, swirled with a sweet and spicy cinnamon blend, and then drizzled with a rich, aromatic Indonesian cinnamon syrup. It’s a symphony of flavors, textures, and heritage, beautifully entwined in one delicious breakfast treat.
A Recipe Inspired by Tradition and Culture
My roots in Texas are woven into every cinnamon-spiked swirl. This recipe ties together all my past, present, and future into a single pancake stack. It’s reminiscent of traditional Southern recipes, with influences from different parts of the world – specifically, Indonesia. The Indonesian cinnamon syrup is what makes this dish truly unique and gives it an interesting twist. It adds an unmistakeable depth, earthiness and sweetness to the otherwise classic pancake dish.
Good Source of Vital Nutrients
Aside from being a treat to the taste buds, these Cinnamon Swirl Pancakes with Indonesian Cinnamon Syrup are also a good source of essential nutrients. Cinnamon, a common spice widely used in different cuisines, has been studied for its potential benefits to heart health and blood sugar regulation. It’s also an excellent source of antioxidants. Furthermore, eggs and buttermilk boost this dish with a significant amount of protein, helping keep you satiated.
On the other hand, the whole process of making pancakes from scratch, a tradition I hold dear, puts you in control of the ingredients that go into your food. It means you can make the dish healthier, using organic, natural ingredients that not just nourish the body, but also the soul.
This enticing breakfast dish pairs beautifully with a variety of sides and drinks. It might work well with a hot, frothy cup of cappuccino or a glass of freshly-squeezed orange juice. And if you want a fuller breakfast experience, it can be paired with savory sides like bacon or sausages.
The Cinnamon Swirl Pancakes with Indonesian Cinnamon Syrup promise a delightful journey of comforting flavors, making every morning feel like a grand breakfast feast in the heart of Texas.
What You’ll Need
<li>2 cups all-purpose flour</li>
<li>1/4 cup white sugar</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 1/2 cups buttermilk</li>
<li>1/4 cup unsalted butter, melted</li>
<li>2 large eggs</li>
<li>1 teaspoon pure vanilla extract</li>
<li>3/4 cup brown sugar</li>
<li>2 tablespoons Indonesian cinnamon</li>
<li>1/4 cup unsalted butter, room temperature</li>
<br/>
<b>For the Indonesian Cinnamon Syrup:</b>
<li>1 1/2 cups white sugar</li>
<li>3/4 cup water</li>
<li>1 tablespoon Indonesian cinnamon</li>
<li>2 tablespoons vanilla extract</li>
<li>1 stick unsalted butter</li>
</ul>
Method
<h3>Step One</h3>
Combine the 2 cups of all-purpose flour, 1/4 cup white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large mixing bowl.
<h3>Step Two</h3>
In a separate bowl, whisk together the 1 1/2 cups buttermilk, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon pure vanilla extract. Gradually integrate this mixture into your dry ingredients, stirring until just blended.
<h3>Step Three</h3>
In yet another bowl, mix the 3/4 cup brown sugar, 2 tablespoons Indonesian cinnamon, and 1/4 cup room temperature unsalted butter. This will form the cinnamon swirl.
<h3>Step Four</h3>
Heat a griddle or a large frying pan over medium heat. Spread a ladle-full of batter onto the griddle, then gently drizzle the cinnamon swirl mixture in a spiral pattern on top of each pancake.
<h3>Step Five</h3>
Cook the pancakes until bubbles form and the edges appear dry, then flip and cook until browned on the other side. Repeat with the remaining batter and cinnamon swirl mixture.
<h3>Step Six</h3>
To make the Indonesian Cinnamon Syrup, take a saucepan and combine 1 1/2 cups white sugar, 3/4 cup water, 1 tablespoon Indonesian cinnamon, and 2 tablespoons vanilla extract. Bring it to a simmer over medium heat, stirring regularly until the sugar has thoroughly dissolved.
<h3>Step Seven</h3>
Add 1 stick of unsalted butter to your saucepan, continuously stirring until it’s completely melded into your syrup.
<h3>Step Eight</h3>
Drizzle the hot Indonesian Cinnamon Syrup over your pancakes and serve immediately. Enjoy your Cinnamon Swirl Pancakes with Indonesian Cinnamon Syrup!
