Maple and Cinnamon Swirl Pancake Recipe

Maple and Cinnamon Swirl Pancake Recipe

Pancakes, maple syrup, and cinnamon all in one recipe. Simple, comforting, and full of flavour.

Ingredients

• For the pancake batter
• 2 eggs, separated
• 30g unsalted butter, melted
• 300ml milk
• 
  1 tablespoon Pure Maple Syrup, Amber Rich, plus extra for serving
  
• 225g plain flour
• Pinch of salt
• 2 1/2 teaspoons baking powder
• Vegetable oil, for frying
• For the maple cinnamon swirl
• 
  3 teaspoons Pure Maple Butter
  
• 2 teaspoons ground cinnamon
• 1 tablespoon pancake batter

Instructions

1. Melt the butter and set aside to cool slightly.
2. Whisk the egg whites in a large bowl until light and fluffy. In a separate bowl, combine the egg yolks with the flour, baking powder, salt, maple syrup, and milk. Mix until just combined. The batter should be thick.
3. Gently fold the egg whites into the batter, followed by the melted butter.
4. To make the swirl, mix the maple butter with the cinnamon and 1 tablespoon of pancake batter until smooth. Transfer to a piping bag with a small hole cut in the tip.
5. Lightly oil a large non stick frying pan and heat over medium heat. Spoon the batter into the pan and pipe a swirl starting from the centre. Cook until bubbles form and begin to burst on the surface, around 1 to 2 minutes. Flip and cook for a further minute until golden.
6. Serve warm with extra maple syrup or maple butter.