Lyle’s Cinnamon Roll Pancakes

Name: Lyle’s Cinnamon Roll Pancakes
Yield: 1 to 2
Ingredients: 145 g Self raising flour; 1 tbsp Sugar; 1 tbsp Baking powder; Pinch of salt; 1 tsp Cinnamon; 2 Egg; 40 g Butter, melted; 140 ml Milk; 3 tbsp Tate & Lyle Fairtrade Light Brown Sugar; 1 tbsp Butter, melted; 1 tbsp Cinnamon; 1 tbsp Lyle’s Golden Syrup Tin; Lyle’s Golden Syrup Tin

Rating 5.0

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Prep

< 5 mins

Bake

0-5 mins

Serves

1 to 2

Difficulty

Easy

About

made using

Lyle’s Golden Syrup Tin

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Quick & Easy Pancakes Easy 1 to 2

Instructions

Ingredients

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Prepare the Cinnamon Swirl Mix

Step 1

In a small bowl, mix together the light brown sugar, melted butter, cinnamon, and Lyle’s Golden Syrup until well combined.

Prepare the Pancake Batter

Step 1

In a large bowl, whisk together the self-raising flour, sugar, baking powder, salt, and cinnamon.

Step 2

In another bowl, whisk the eggs, melted butter, and milk until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

Cook the Pancakes

Step 1

Heat a non-stick pan over medium heat and lightly grease with butter or oil.

Step 2

Pour a ladle of pancake batter onto the pan for each pancake.

Step 3

Snip a small corner off the ziplock bag (or use the piping bag) and pipe a swirl of the cinnamon mixture onto each pancake, starting from the center and spiraling outwards.

Step 4

Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.

Step 5

Carefully flip the pancakes and cook for another 1-2 minutes, until the other side is golden brown and the pancake is cooked through.