I actually made these yesterday for a family breakfast and yes they were super delicious. Well I have to admit it wasn't this exact recipe as I opted for a gluten free recipe I created my self. However I've heard great things about this recipe so decided it was the perfect one to share with you. Pancake recipes are really, really easy to adapt therefore if you fancy adding bananas (which I did) or apple to your batter then you can without any major problems arising.
So let's get started....
Serves 4-6 (depending on size)| To prepare 10 mins| To cook 15 mins
- 1 1/2 cups (195 grams) all-purpose flour (If you're in the UK, use plain flour)
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups (295 ml) milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup (57 grams) unsalted butter (1/2 stick)
- 3 ounces (85 grams) cream cheese
- 1 1/2 cups (171 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.
- In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.
- (If you a doing this ahead of time, cover flour mixture and milk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).
- Once you are ready to make the pancakes. Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Now, make a well in the centre of the flour mixture, pour in the milk mixture and use a spoon to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter. Don’t be surprised if the pancake batter bubbles a bit – it’s normal.
- Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.
- When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
- To make the glaze, melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
- Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).
To view step by step images of this recipe head over here.