Cinnamon Pancakes

Ingredients:

Pancakes

• 1.5 cups premium flour
• 3 tablespoons of sugar
• 1 tbsp baking powder
• 1/4 teaspoon fine salt
• 1/8 tsp. grated nutmeg
• 1 and 1/4 cups milk, room temperature
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 3 tbsp (45 g) butter, melted, plus more if needed

Cinnamon swirl

• 2/3 cup brown sugar
• 70 g melted butter
• 1 tbsp. ground cinnamon

Glaze

• 1 and 1/4 cups powdered sugar
• 60 g butter, melted
• 3 tbsp. milk
• A pinch of fine salt

Preparation:

1. CurlCombine brown sugar, butter, and cinnamon in a small bowl. Stir until smooth. Transfer the mixture to a small, resealable plastic bag and snip off a 0.6 cm corner. Store in a small glass with the opening facing up until ready to use.
2. GlazeCombine powdered sugar, butter, milk, and salt in a small bowl. Whisk until smooth and set aside.
3. PancakesIn a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until combined. In a large bowl, whisk together the milk, vanilla extract, and eggs until well combined. Whisk the butter into the milk mixture, then add it to the flour mixture, whisking until smooth and fully combined.
4. Melt 1 teaspoon butter over medium heat in a large nonstick skillet or griddle. Pour about 1/4 cup batter onto the hot surface. Starting in the center of the batter circle, pipe the cinnamon swirl mixture into a large spiral, almost reaching the edges. Form 1 or 2 pancakes, making sure they are evenly spaced. Repeat the cinnamon swirl process. Cook until the pancakes are bubbly and the undersides are golden brown, about 2 minutes.
5. Flip with a spatula and cook for about 1 minute more. Serve hot, cinnamon-swirl side up. Alternatively, transfer to a serving platter and cover loosely with foil to keep the pancakes warm. Repeat with the remaining batter, adding more butter to the pan as needed. Drizzle with a little glaze before serving.