Sugar Cinnamon Pancakes

These Cinnamon Sugar Pancakes are thin, dainty pancakes. They're stacked with layers of sugary, cinnamony, and walnut-filled mixture. It's a treat that's delicate, absolutely one-of-a-kind, and oh-so-delicious.

Course Breakfast

Cuisine American

Keyword Breakfast pancakes, breakfast recipes, crepes, pancake recipes, sugar cinnamon panckaes

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 493kcal

Ingredients

Cinnamon Sugar Mixture

¾ cup sugar
¼ cup walnuts finely chopped
1½ tsp ground cinnamon

Pancake Batter

¼ cup butter softened
¼ tsp salt
5 egg yolks
¾ cup flour
½ cup milk
½ tsp vanilla extract
5 egg whites soft peaks

Instructions

Cinnamon Sugar Mixture

Combine ½ cup of the sugar, walnuts, and cinnamon in a small bowl and set aside for later.

Pancake Batter

Combine the remaining sugar, butter, and salt. Beat with a mixer until thoroughly combined. Add egg yolks and beat well. Beat in flour. Add milk and vanilla, and beat until well combined.
Wash and dry the beaters thoroughly. In another bowl, beat egg whites quickly until soft peaks form (tips will curl).
Fold egg whites into the batter, leaving a few puffs of egg white. Do not overbeat.

Make Pancakes

Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low.
Cover skillet with butter.
Pour a scant 1/4 cup batter onto the hot griddle for each pancake. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick.
Cook over medium-low heat until the pancake side surfaces are bubbly and the edges are slightly dry (about 1 to 3 minutes per side). Repeat with the remaining batter. Make about 16 pancakes.

Bake Pancakes

Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low. Pour a scant 1/4 cup batter onto the hot skillet for each pancake. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until the pancake side surfaces are bubbly, and the edges are slightly dry (about 1 to 3 minutes per side). Repeat with the remaining batter. Make about 16 pancakes.

Serve Pancakes

To serve, cut into pie-shaped wedges.

Nutrition