Cinnamon Roll Pancakes

• self‑raising flour↗145g g
• baking powder↗1 tsp tsp
• golden sugar↗1 tbsp tbsp
• cinnamon↗1 tsp tsp
• eggs↗2
• butter↗40g g

  melted

• milk↗140ml ml
• soft light‑brown sugar↗3 tbsp tbsp
• maple syrup↗1 tbsp tbsp

  plus extra for serving (optional)

• vegetable oil↗1 tbsp tbsp
• tofu or caramel yogurt↗6 tbsp tbsp

  for serving (optional)

Step-by-step instructions

1. 1

   Weigh the flour in a large bowl or container. Add the baking powder, golden sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk together. Add the eggs, ½ of the melted butter and all the milk, then whisk until you have a smooth batter. The batter can be left in the refrigerator overnight.

2. 2

   Mix the remaining cinnamon, soft light‑brown sugar and maple syrup into the leftover melted butter. Add 3 tbsp of the pancake mixture and stir. Transfer to a squeeze bottle with a small nozzle or a pastry bag.

3. 3

   When ready to cook, pour a little oil into the largest pan and wipe excess with a paper towel. Keep the pan on low‑medium heat, and spoon 2‑3 tbsp portions of batter onto each pancake, leaving space for spreading while cooking. You can cook three‑four pancakes at a time. Use the cinnamon mixture in the bottle or bag to pipe spirals on top of each pancake. When the pancakes start to set around the edges and bubbles appear on the surface, carefully flip and cook another 2‑3 minutes until golden and done. Keep the finished pancakes in a warm oven while you finish the rest of the batter.

4. 4

   Serve the pancakes with yogurt and extra maple syrup if desired.