Vanilla Cinnamon Buttermilk Pancakes with Vanilla Cinnamon Syrup

Although i eat cereal for breakfast most days because of the convenience, breakfast is one of my favorite meals of the day when I have a little more time to make something myself. There is just something comforting about it. And while I wouldn't eat spaghetti or pot roast for breakfast, I routinely eat breakfast foods at other mealtimes. Anyway, this terrific new recipe from my friend Becky is going to be at the top of the list for future breakfasts. As Becky says, this recipe is "killer." These pancakes are light and puffy and amazing! I served them with maple syrup and fresh strawberries and Brown Sugar-Glazed Bacon. I didn't try the Vanilla Cinnamon Syrup this first time, but I will next time.

Vanilla Cinnamon Buttermilk Pancakes

2 cups flour

3 tablespoons white sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cups buttermilk

1 1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 egg

1/4 cup melted butter

 

Melt the butter and set aside to cool down slightly. In a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. In separate bowl, combine buttermilk, vanilla, ground cinnamon, and egg. Whisk to combine. Add melted butter and whisk again. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together until just combined. Set pancake batter aside and heat up a large skillet or griddle over med-low heat. Add a bit of butter to the preheated skillet. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle. Let the pancake cook about 2-3 minutes. Once bubbles begin popping up on the surface of the pancake and the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve. This recipe makes enough pancakes for 4 people.

 

Vanilla Cinnamon Syrup

1 cup sugar

1/2 cup corn syrup

1/4 cup water

1 5-ounce can evaporated milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

 

Measure the sugar, corn syrup and water into a saucepan. Bring to a boil over medium high heat. Boil for 4 minutes and remove from heat. Immediately whisk in the evaporated milk, vanilla, and cinnamon. Serve. Leftover syrup can be refrigerated.