Cinnamon Hot Cakes Recipes

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

Steps:

• In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.

Steps:

• In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
• In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
• Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
• While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

Steps:

• Mix all dry ingredients in a med. size bowl.
• Then add enough milk and stir until smooth.
• Add eggs.
• Add vanilla.
• Stir again.
• If needed, add more milk. The batter should be a bit on the thin consistency side.
• Let these set for about 5 min, and they will thicken a little.
• Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
• This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.

Steps:

• Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth.
• Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.