I’ve talked before about my most requested recipe – my snickerdoodles. This weekend, I wanted a special treat. Dessert for breakfast. I’m not one of those savory breakfast type of people. As much as I love the thought of pancakes, eggs, and bacon – it’s not my speed. A pancake covered in cinnamon sugar in a stack of don’t-need-any-syrup deliciousness was right up my alley.
The recipe calls for a mix to be used. If you’re still using a box mix, try this recipe here. It is my go-to recipe for pancakes and always turns out wonderfully – unless I burn the pancakes, patience is not my strong suit.
For the pancakes
2 cups pancake mix
1 cup milk
2 Tbsp oil
1/2 tsp cinnamon
For the topping
2 tbsp sugar
2 tsp cinnamon
Make up pancake mix with milk, eggs, oil and 1/2 tsp cinnamon. If you are using an add-water-only pancake mix, only add water and cinnamon.
Pour 1/2 cup batter into a greased 10 inch non-stick skillet. Cook on one side and flip.
Mix remaining cinnamon and sugar. Dot pancake with pieces of butter and sprinkle liberally with cinnamon and sugar. Gently spread melted butter all over pancake, to edges.
Slice the pancake into quarters and stack on top of each other.