Pancakes with Cinnamon & Sugar

Ingredients

• 125 mlgranulated sugar
• 10 mlground cinnamon
• 100 g (4 oz)plain flour
• 2eggs
• 300 ml (10 fl oz)milk
• 15 ml, plus extra for fryingsunflower or vegetable oil

Instructions

1. 1

   Mix cinnamon sugar

   Stir the granulated sugar and ground cinnamon together, then set the mixture aside.

2. 2

   Make the batter

   Sift the flour into a large bowl and form a well in the middle. Crack in the eggs and whisk, then gradually whisk in the milk until smooth. Stir in the oil.

3. 3

   Cook the pancakes

   Heat a pan over a moderate heat and wipe it with kitchen paper dipped in oil. Ladle in enough batter to coat the pan in a thin, even layer, tilting the pan to spread it. Quickly pour any excess batter into a jug, then return the pan to the heat and cook the pancake undisturbed for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. When the underside is golden, flip the pancake and cook for a further minute. Transfer it to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.

4. 4

   Fill and roll

   Sprinkle each pancake generously with the cinnamon sugar and roll it tightly. Stack the pancakes and keep them warm so the sugar can slowly melt; serve while warm.

What are cinnamon-sugar pancakes?

These are thin, pan-cooked pancakes finished with cinnamon and sugar, then rolled up to serve. Pancakes have many forms around the world; this simple version relies on a pourable batter and a quick cook in a lightly oiled pan.

The recipe keeps the topping separate from the batter, so the pancakes stay mild and tender while the cinnamon sugar gives each bite its sweetness and spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 18g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the eggs and milk contribute protein; the oil and eggs provide most of the fat. For a more balanced plate, serve a portion with fresh fruit or plain yoghurt.

A smooth, pourable batter

Flour first: sifting it into the bowl helps it mix evenly with the eggs and milk. Starting with the eggs in a well and adding the milk gradually makes it easier to whisk out lumps.

Oil last: stir it into the finished batter before cooking. It adds a little richness and helps the pancakes release from the pan.

Getting the pan temperature right

Moderate heat: let the pan warm before adding the batter, then wipe it with oiled kitchen paper. The recipe’s brief first-side cook is a useful cue: the underside should turn golden after about 30 seconds.

Thin layer: tilt the pan as soon as the batter goes in. Pouring excess batter into a jug helps keep the pancake thin; return that excess to the mixing bowl before making the next one.

Flipping and keeping warm

First side: leave the pancake undisturbed for about 30 seconds, until its underside is golden. Flip it and cook for a further minute.

Between batches: transfer each cooked pancake to a plate and keep it warm while you finish the rest. Stacking them also helps the cinnamon sugar melt gently once they are rolled.

Serving the pancakes

Cinnamon sugar: sprinkle it liberally over each pancake while it is warm, then roll tightly so the topping stays inside. Serve soon after stacking for a warm, sweet finish.

To round out the plate, pair a pancake or two with fresh fruit or plain yoghurt. These additions provide a contrast to the sugary filling without changing the cooking method.

Recipe notes & tips

• Whisk in the milk gradually to help keep the batter smooth.
• Use kitchen paper to spread a thin film of oil over the pan.
• Tilt the pan straight after adding the batter so it covers the base evenly.
• Keep the jug nearby to catch excess batter while shaping each pancake.
• Keep cooked pancakes warm as you finish the batch.
• Sprinkle and roll the pancakes while they are warm so the sugar can soften.

Variations

• Extra spice: add a little more ground cinnamon to the sugar mixture.
• Citrus note: finely grate lemon zest into the cinnamon sugar.
• Fruit filling: add thinly sliced banana before rolling each pancake.
• Berry topping: serve with fresh berries alongside the rolled pancakes.
• Creamy side: offer plain yoghurt on the side for a cool contrast.

Common mistakes to avoid

• Lumpy batter: add the milk gradually and whisk until the mixture is smooth.
• Pan too cool: let it warm over moderate heat before adding the first portion of batter.
• Pan too oily: wipe away excess oil so the batter forms a thin layer rather than frying in a pool.
• Pancake too thick: tilt the pan quickly and pour excess batter into the jug.
• Flipping too soon: wait until the underside is golden, about 30 seconds, before turning.
• Sugar not melting: sprinkle it over warm pancakes and keep the stack warm before serving.

How to store

These pancakes are best eaten warm, soon after cooking. Refrigerate leftovers in a covered container and use within 2 days; reheat gently in a pan or microwave until warmed through.

Frequently asked questions