Snickerdoodle Pancakes - cooking recipe

Ingredients
    Batter:
    1 cup all-purpose flour
    2 tablespoons brown sugar
    2 teaspoons ground cinnamon
    1 teaspoon cream of tartar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1 cup buttermilk
    1 egg
    2 tablespoons butter, melted
    1 teaspoon vanilla extract
    Topping:
    1/4 cup white sugar
    1 teaspoon ground cinnamon
    5 tablespoons butter, melted
    1 (7 ounce) can whipped cream (optional)
Preparation
    Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
    Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
    Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
    Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
    Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

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