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Photo: Photographer / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell
Active Time:30 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonslight brown sugar4tablespoonsunsalted butter, melted2tablespoonsground cinnamon1 ½cupswhole-wheat flour1tablespoongranulated sugar2teaspoonsbaking powder¼teaspoonbaking soda¼teaspoonsalt1large egg2cupsbuttermilk2tablespoonscanola oil1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
6tablespoonslight brown sugar
4tablespoonsunsalted butter, melted
2tablespoonsground cinnamon
1 ½cupswhole-wheat flour
1tablespoongranulated sugar
2teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1large egg
2cupsbuttermilk
2tablespoonscanola oil
1teaspoonvanilla extract
DirectionsWhisk brown sugar, butter and cinnamon in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Let stand for 10 minutes.Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add a scant 1/4 cup batter per pancake to the pan. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top. Cook until the edges start to dry, about 3 minutes. Flip and cook until set, about 3 minutes more. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary. Wipe the pan and coat with cooking spray between batches, if necessary.Originally appeared: EatingWell.com, April 2022
Directions
Whisk brown sugar, butter and cinnamon in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Let stand for 10 minutes.Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add a scant 1/4 cup batter per pancake to the pan. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top. Cook until the edges start to dry, about 3 minutes. Flip and cook until set, about 3 minutes more. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary. Wipe the pan and coat with cooking spray between batches, if necessary.
Whisk brown sugar, butter and cinnamon in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.
Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Let stand for 10 minutes.
Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add a scant 1/4 cup batter per pancake to the pan. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top. Cook until the edges start to dry, about 3 minutes. Flip and cook until set, about 3 minutes more. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary. Wipe the pan and coat with cooking spray between batches, if necessary.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)244Calories11gFat33gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
