Cinnamon roll pancakes
Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day
Mix & match pancake muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- sunflower or vegetable oilfor the tin
- 350g plain flour
- 2 tsp baking powder
- 50g butter
- 350ml milk
- 2 eggs
- 2 tbsp maple syrupplus extra to serve
- handful of raspberriesor blueberries, or a bit of each
- ½ bananasliced
- icing sugarfor dusting
Nutrition: Per serving
- kcal188
- fat6g
- saturates3g
- carbs27g
- sugars4g
- fibre1g
- protein5g
- salt0.3g
Method
step 1
Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
step 2
step 3
Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.
