Cinnamon Vanilla Pancake Syrup Recipes

CINNAMON SYRUP

Steps:

• Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

VANILLA & CINNAMON PANCAKES

Steps:

• In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
• In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
• For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
• Serve immediately with fresh fruit, maple syrup, and a knob of butter!

CINNAMON VANILLA PANCAKE SYRUP

Steps:

• Combine the water and the sugar in a heavy saucepan and bring to a boil over high heat.
• Keep stirring until the sugar dissolves. Keep boiling until syrup is reduced to about 1 cup.
• Remove from heat and whisk in the cinnamon, cream, and vanilla.
• Keep warm until served, can be refrigerated for up to about 2 weeks. Rewarm before serving.