Rollin' Cinnamon Pancakes

Rollin' Cinnamon Pancakes! The fluffiest breakfast you deserve 😍🥞

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Total time: 150 minutes

Prep time: 0 minutes, Cook time: 30 minutes, Rest time: 120 minutes

Ingredients for 6 people

5 1/4 cups of flour

1 cup of sugar

3 tsp of yeast

1 1/4 cups of milk

4 egg

1 cup of butter

2 tbsp of cinnamon

1 cup of brown sugar

1/2 tsp of baking soda

1/2 tsp of salt

2 apples

1 cup of buttermilk

1/2 cup of salted caramel sauce

1/4 cup of crushed ice

1 1/2 cups of heavy cream

2 cups of powdered sugar

1/4 cup of maple syrup


Tools

Apple slicer

parchment paper

Skewer


Step 1/6

In a large bowl stir together 1 cup of warm milk, yeast and sugar. Allow to sit for 5 minutes. Add 2 eggs, 4 cups of flour and salt. Mix until dough is elastic and smooth. Add 7 tablespoons of butter little by little and continue to mix together until the dough pulls away from the pull and it is not sticky. Place in a bowl and leave to rise for 2 hours. This can be made the day before and placed directly into the refrigerator where it will rise slowly overnight.

Step 2/6

Mix the cinnamon, brown sugar and 6 tablespoon of butter. Roll the dough out and spread the cinnamon roll filling. Roll up the dough. Using dental floss or a sharp knife, cut the dough into cinnamon roll portions. Place on a baking sheet lined with parchment paper and put into the refrigerator while making the pancake batter.

Step 3/6

Mix together 1.5 cup of flour, baking soda, salt and 1 tablespoon of sugar in a mixing bowl. Make a well in the flour and pour in two eggs and the buttermilk. Stir together and let rest for 5 minutes. Heat a non-stick pan over medium heat. Unroll a cinnamon roll and use a small skewer to help keep the shape. Place into the hot pan and pour pancake batter into the cinnamon roll. Pour a couple tablespoons of water around. Put the lid on the pan and cook for 3-4 minutes. Flip the pancake then add more water, cover and cook for another 3-4 minutes. Continue with the rest of the cinnamon rolls until there is no more pancake batter.

Step 4/6

Pour the caramel sauce over the apples. Cut with the apple slicer and place into the pan without the pancakes. Add 2 tablespoons of butter and sautée the apples until soft.

Step 5/6

In a bowl, add the crushed ice and heavy cream. Whip the cream until light and fluffy. In a small bowl stir together the powdered sugar, maple syrup and 1/4 cup of milk. Add more milk to get desired consistency.

Step 6/6

Serve the pancakes on a large plate surrounded by the caramel apples. Drizzle the glaze on the pancakes and top with whipped cream. Enjoy!

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