Lately I have been posting nothing but sweets, sorry about that. I can't help it, it must be this time of year. There are so many things to make and they all say "fall" to me so loudly that I can't help but make them. When you have so many pumpkin cans and cinnamon bottles staring at you in your cupboard what else can you do! So instead of a sweet, how about breakfast? It still has cinnamon--satisfies the craving--but just might be slightly healthier than pie or cupcakes. These pancakes were so delicious. My kids all ate seconds, they were that awesome. We served them with the Maple Icing syrup, which is very similar to regular syrup. It goes amazing with these cinnamon beauties!
1 1/2 c. all-purpose flour
3 T. white sugar
1/2 t. salt
4 t. baking powder
1 T. Cinnamon
2 eggs, beaten
1 C. of milk
2 T. corn syrup
1/4 C. butter, melted
1 T. vanilla
Maple Icing Syrup
1 C. powdered sugar
1/4 C. butter, melted
2 t. Maple flavoring
1/4 C. milk
1. Mix flour, sugar, salt, baking powder, and cinnamon in medium bowl. In another medium bowl beat together eggs, milk,corn syrup, butter, and vanilla. Add the dry ingredients to the wet and mix well.
2. Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles start appearing on top, flip over. These only take a couple of minutes to cook on each side. Keep cooked ones on a oven safe plate in the oven at 250 degrees to keep warm.
3. In a small saucepan on the stove, over medium heat, combine all the syrup ingredients. Whisk until completely combined. When heated through, serve with your yummy pancakes!
Source: How Does She?
