Fluffy Buttermilk Pancakes with Cinnamon Roll Swirl Syrup
Hey there, and welcome back to Taylor of Oklahoma’s recipe column of the week!
Who doesn’t love a delicious, buttermilk pancake paired with a cup of coffee on a slow Saturday morning? And, who knows, maybe due to this COVID-19 Shelter-In-Place situation, you’re eating pancakes at 3 p.m. on a Tuesday, suit yourselves! We’re here to bring you our best-ever Fluffy Buttermilk Pancakes with Cinnamon Roll Swirl Syrup.
People tend to think that Taylor Grills are strictly for grilling things such as burgers and steaks, but we should never forget about breakfast! Our grills can hold more than 24 pancakes at a time, cooking them faster than any stove top method of the past.
This is the best recipe around. You truly can’t go wrong!
What you’ll need….
For the pancakes:
2.5 cups self-rising flour
3 Tbsp sugar
1.5 Teas baking powder
1 Teas baking soda
1 Teas salt
2 ¾ Cups buttermilk
2 Large eggs
3 Tbsp unsalted butter
1 Teas cinnamon
For the Cinnamon Roll Syrup:
⅓ Cup brown sugar
2 Tbsp heavy cream
Dash of vanilla
1.5 Tbsp of cinnamon
4 Tbsp unsalted butter
For the batter, add your softened butter, sugar, the yolk of the egg (set the egg white aside!) and buttermilk in a bowl. Mix together and add all of your dry ingredients. Remember to FOLD the batter, not mix it until creamy. Folding the batter allows the pancakes to stay fluffy and avoid dense textures. After you have mixed everything together, add the egg white at the end. This might sound crazy, but egg yolks and egg whites actually have different cooking components, so when adding them separately, each component has the opportunity to “shine”.
Let the batter rest in the fridge while you make your cinnamon roll swirl syrup. Letting your batter rest will allow each ingredient to become more flavorful together. It’s a bonding exercise.
This swirly syrup is created to mimic a cinnamon roll’s filling. On the stovetop, brown your butter until you get that nutty, sweet smell and see it darkening like toffee. Add an ice cube to cool down the butter so that it won’t melt your other components. After the browned butter has cooled just a bit, add your brown sugar, cinnamon and vanilla. In a separate bowl, create a classic powdered sugar glaze with your heavy cream and powdered sugar. Once the browned butter/sugar/cinnamon mixture is ready to go, add it to your glaze. It should make a perfect cinnamon swirl syrup for your fluffy buttermilk pancakes!
Take your pancake batter out of the fridge and place it on your Taylor Grill at medium to low heat. Flip the pancakes once you see little bubbles forming on the surface. Once the pancakes are golden brown on each side, serve them immediately with a drizzle of your cinnamon swirl syrup. Enjoy!
