Cinnamon Pancakes

Peter Flynn

I couldn’t leave Philly without trying Delerium’s cinnamon pancakes. She told me the recipe is based on the one for Wholegrain Griddle Cakes from The Joy of Cooking by Irma S Rombauer and Marion Rombauer Becker (1931; Signet 1964, Congress 61-7902), but the proportions are ‘adapted’.

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Enough for 14 of the 4″ pancakes you get at breakfast in America.


Ingredients

  • 1½ cups plain flour
  • 3 tbsp caster sugar
  • 1 tsp salt
  • 1¾ tsp double-acting baking powder
  • 2 eggs
  • 3 tbsp butter | melted
  • 1¼ cups milk
  • ½ tsp of powdered cinnamon
  • ½ pt of maple syrup (see tip)

Method

  1. Separate the egg, beat whites until stiff (as it says in the Black BDSM Cookbook 😐.

  2. Sift the dry ingredients together.

  3. Add the yolks to the milk, whisk in the butter.

  4. Mix the liquid into the dry mixture, then fold in the whites. Don’t over-beat or the mixture will subside.

  5. Heat a pan over a medium flame, add a knob of butter and pour in enough batter for one pancake. Cook about 3 mins per side (this will vary according to how you personally like your pancakes cooked).

  6. Serve with your favourite syrup or other additions.


‘Double-acting’ baking-powder is a US thing: it causes a rise to start when the mixture first gets wet, and then another when it gets baked. I don’t think there is any equivalent outside North America.


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