Daily Recco, December 10: The warmth of Honey-Cinnamon Pancakes

With the winter here, getting out of bed each morning is an act of drudgery, met with stiff resistance from the body snugly wrapped in the blanket. Battling all resistance, you put the bravest front and pull yourself out of bed to get to work (or log in from the laptop if you are on WFH). And then you remember the most important part of the morning — breakfast! Now it is another battle between the stomach that is demanding its fill, and the rest of your body that resolutely refuses to cooperate to go to the kitchen in the cold to make breakfast.

But what if we are able to broker peace and find a balance between the grub and the cold and help you rustle up some excellent nosh in a very short span of time? And the grub is not store-bought, so you can allay those corona fears and risk of infection besides the disservice to your stomach. The recipe we are sharing today will take you all of 15 minutes.

Honey Cinnamon Pancakes is our pick of the day. A word of caution, though. With the Honeygate investigations going on, you want to be sure of what brand of honey you buy. However, if you are convinced with the honey, then combine it with the warm flavour of cinnamon and let the sweet and spice make your mornings nice.

What you’ll need:

For the pancakes:

One cup of flour (maida)

One tablespoon of sugar (preferably powdered)

Two teaspoons of baking powder

One teaspoon of ground cinnamon

One teaspoon of salt

One cup of milk (200 ml)

Two eggs

Two teaspoons of vanilla extract

Two tablespoons of butter

For the syrup:

Three fourths cup of honey

Half a cup butter

Half a teaspoon of ground cinnamon

How to:

To make the syrup, add the honey, butter and cinnamon in a saucepan and stir occasionally over low heat till it warms up. Set aside and keep it warm.

For the pancakes, mix the flour, sugar, baking powder, cinnamon and salt in a large bowl.

In a separate bowl whisk together the milk, eggs, vanilla extract to a smooth mixture.

Add the mixed flour to the whisked milk mixture slowly and combine till the batter is of a smooth pouring consistency. If it is too runny, add more flour and if it is too thick to pour, add more milk.

Heat a tawa or griddle, and add a little butter or cooking oil to grease.

Once it is hot enough, pour the batter with a large ladle. Do not try to spread it like you would do to a dosa.

Wait till the surface bubbles up and the edges start drying and slightly browning. Flip it over and let it cook for a few seconds. Add a little butter to the edges if you feel it is too dry.

Once both sides are cooked, take it off the pan and drizzle the warm honey-cinnamon syrup on it.

Repeat with the remaining batter and add a little butter to grease the pan before each new batch.

Serve warm.

Also Read: Baked Cauliflower and Macaroni for a cheesy winter evening