Sunday, August 16, 2015

Cinnamon Raisin Pancakes

From the kitchen of One Perfect Bite...I love these pancakes and serve them often when my family visits. The Silver Fox and I have also been known to enjoy them when we're having breakfast for dinner. The batter, even with the addition of raisins, makes light and moist pancakes that are a bit out of the ordinary. However, it's the warm cinnamon syrup that makes this combo a truly dynamic duo. Strangely enough, the pancakes and syrup are easy to make. I found the recipe for them on the Food Fanatic site and I've found the recipes there to be flawless. I have, however, changed the order of execution when I prepare the recipe, and make sure I have the syrup ready to go before I mix and grill the pancakes. It makes for a stressless finale. I do hope you'll give this recipe a try. The pancakes are filling and delicious and the syrup would please even ambrosia dependent gods. Here is how the combination is made.

Cinnamon Raisin Pancakes...from the kitchen of One Perfect Bite courtesy of the Food Fanatic

Cinnamon Syrup
1 cup brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1 cup water, cold
2 tablespoons butter
1 teaspoon pure vanilla extract
3/4 cup raisins
1/2 cup water
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons butter, melted
1 teaspoon pure vanilla extract

1) To make the cinnamon syrup, add brown sugar and cinnamon to a saucepan and then add melted butter. Dissolve the cornstarch in cold water, pour it into the brown sugar, and stir. Set heat to medium high and, stirring frequently, bring mixture to a rolling boil. Continue cooking for 7 or 8 minutes until the mixture has thickened some. Remove it from the heat and stir in butter and vanilla until smooth and shiny.
2) Place raisins and water in a small saucepan and bring it to a boil. Remove from heat, drain water, and set raisins aside.
3) Heat a pancake griddle or large skillet over medium to medium high heat, about 375 degrees F.
4) In a large bowl whisk together flour, brown sugar, baking powder, baking soda, and salt. Stir in raisins and then make a little well in center of batter.
5) In well add buttermilk, egg, melted butter, and vanilla. Stir until ingredients come together. Batter will be slightly lumpy.
6) Spray your cooking surface with nonstick spray. Use a 1/4 cup measure to portion out pancake batter. Cook for 3 minutes per side, or until cooked through. Repeat with remaining batter. Serve immediately with warm syrup. Yield: 4 to 5 servings.

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David said...

Mary, These pancakes look great to me... If only I could get my better half to eat pancakes! Take Care, Big Daddy Dave

Carol Z said...

These are on my breakfast list. I don't think the syrup will work for me, but I can jazz up my sugar-free with some cinnamon. Not quite the same, but I think it will be good.

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