Cinnamon Roll Pancakes
Also known as Pannkakor, these delicious pancakes should be thin like crêpes. It’s also important that the skillet is thoroughly and evenly hot before starting. Slightly salty, by the way. If you want a sweet*er* pancake, lessen the salt and add more sugar.
These delicious, yet simple pancakes are a treat anyday!
I know it says “Serves 2”, but I ate ALL of it. Don’t blame me: they’re just soo tempting (though I couldn’t eat anything more for hours)!
An utterly perfect combination of poppy seeds and lemon zest, these pancakes will leave you wanting for more!
3/4 cup milk
1 tsp vinegar
1 tsp Lemon Juice
2 tsp melted butter
1/2ts vanilla extract
1 cup flour
2 tsp white sugar
1ts baking powder
1/2ts baking soda
1 tsppoppy seeds
1 tsp lemon zest
1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3. Heat a pan over medium heat and grease it with melted butter or oil. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Source: Half Hour Meals