Cinnamon Hotcakes Recipes

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:

• 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.

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:

• Preheat oven to 275 degrees.
• Combine egg, milk, vanilla, and melted butter and mix well.
• In a separate bowl mix together dry ingredients.
• Add frozen blueberries and stir gently to coat.
• Add wet ingredients to dry ingredients and mix gently until just combined.
• Allow mixture to stand for ten minutes before cooking.
• Heat a heavy griddle or fry pan which is greased with a little butter.
• Pour a 1/4 cup of batter into pan and tip to spread.
• When bubbles appear on surface and begin to break, turn over and cook the other side.
• Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.