Prior to this entry, I had six posts tagged with "pancakes", and every single one of them has been a savory pancake. But that all changes today! Twice this week I have made your typical breakfast pancakes. In the oven. Can't be too traditional.
I remember when I first saw the recipe for cinnamon swirl oven pancakes close to a year ago, I decided I had to make it. That day. I've actually made this a lot of times in the past, but this is the first time I've taken any pictures.
When I made this pancake earlier in the week, I'll admit I didn't do a very good job. For some reason the batter was super lumpy (I know they say you're supposed to have lumps in it, but this had A LOT of lumps of dry flour). The batter itself was also really thin. I noticed that when I mixed the melted butter with the rest of the wet ingredients, it just solidified again.
And at first, I was just going to leave it at that. I had used up the last of my bag of all purpose flour, and I didn't want to buy another huge bag. But as I was organizing one of my kitchen cabinets, I noticed an expired bag of self rising flour that I got from one of my coworkers at the start of the pandemic.
BEST IF USED BY 1/22/19
The second time, it went a lot better! I actually heated the milk up to room temperature before mixing it with the rest of the ingredients, and I must have done a better job measuring because the batter was more viscous and less lumpy.
I like to double the amount of cinnamon mixture and use white sugar instead of brown for it. When I make the cinnamon swirl, it reminds me of childhood, when I often made box marble cake with my 细姑. The last step before putting the cake in the oven was to pour a chocolate mixture over the batter and run a chopstick through it to make a cool pattern.
These pancakes were much fluffier than my first batch! The only thing that didn't work out so well was that I ran out of vanilla, and I could only use a quarter of what the recipe called for. But that's okay. I had some expired maple syrup that I could pour on my pancakes to give it some extra sweetness.
BEST BY 1/19/19
I mean, maple syrup can't go bad that quickly, right?
Despite the questionable expiration dates, it was a very tasty breakfast.