Cinnamon Roll Pancakes
This recipe makes approximately 18 pancakes
Is it pancakes? Is it cinnamon rolls? It's a combo and to no one's surprise, it's absolutely delicious! Serve these on the brunch table, at a birthday party, for afternoon coffee or as an evening snack. Whenever and for whatever occasion, I'm sure it will bring happiness.
The pancakes are super fluffy and soft, with a crispy crust on one side and an aromatic cinnamon swirl on the other.
And is it just me, or is there some childlike joy in getting such a good stack of fluffy pancakes, and then just "dig in" 😋🥞
Cinnamon Roll Pancakes
Preparation: >15 minutes Baking time: 30 minutes Total: >45 minutes
Ingredients
This recipe makes approximately 18 pancakes
Pancake batter
250 g rice flour, I use sticky rice flour here, which you can buy in Asian supermarkets or online.
15 g baking powder
20 g sugar
2.5 dL milk
4 eggs M/L, two of them divided into yolks and whites
a pinch of salt
+ some butter for frying
Cinnamon remonce
60 g butter, room temperature
60 g sugar
10 g cinnamon
Method:
Divide two of the four eggs into yolks and whites. Place the whites in a bowl ready to be beaten until stiff. Place the yolks in a bowl with all the other ingredients, including the two remaining whole eggs. Whisk this together. I use a hand blender.
Let the dough rest for 10-15 minutes.
In the meantime, make the cinnamon mousse and put it in a piping bag or freezer bag with a small hole.
Once the dough has rested, whip the whites until stiff and fold into the dough. Take a small amount first and then the rest, leaving as much air as possible.
Heat a frying pan and turn the heat down to low. Add a small knob of butter to the pan. Pour a small amount of batter into the pan and make a cinnamon swirl with your remonce. Cover the pan so that the pancake is almost steamed. When it's fully baked and golden and crispy on the back, it's done. It only takes a few minutes and you can see on the pancake snail when it's done.
Serve the snail pancakes with the topping you like, for me personally, and I never say this, it's too sweet with an actual glaze, like you would put on real cinnamon snails. On the other hand, I think it's delicious with a cream cheese frosting made with cream cheese and a little icing sugar, a splash of maple syrup and some berries, or a yogurt or sour cream with a little vanilla and lemon zest.
Tips and storage:
〰 Replace the sugar in your remonce with brown sugar for a deeper flavor.
〰 Add a little cardamom to your remonce or replace cinnamon completely with cardamom
〰 You can replace the rice flour with wheat flour 1:1 if you can tolerate it
〰 If you use a self-raising GF flour blend instead of rice flour you don't need baking powder
〰 The cinnamon snail pancakes are best freshly baked.
〰 The batter should not be left to stand for long after it has met the stiffly beaten egg whites, as they quickly lose their breath and the pancakes will not be as fluffy.
