Cinnamon Swirl American Pancakes

Ingredients

• 200 g Self-raising flour
• 30 g Light or dark brown sugar
• 1 tsp Ground cinnamon
• 0.5 tsp Nutmeg
• 0.25 tsp Salt
• 1 Large egg
• 240 ml Whole milk
• 2 tsp Lemon juice or white vinegar
• 40 g Melted butter (slightly cooled)
• 1 tsp Vanilla extract
• 50 g Melted butter (for swirl)
• 60 g Light brown sugar (for swirl)
• 1.5 tsp Ground cinnamon (for swirl)
• 0.5 tsp Nutmeg (for swirl)
• 1 tbsp Plain flour (for swirl)

Steps

1. Mix milk and lemon juice or vinegar, let sit for 5–10 minutes.
2. Combine melted butter, brown sugar, cinnamon, and flour into a thick paste. Transfer to a piping bag.
3. In a bowl, whisk together self-raising flour, brown sugar, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together egg, milk mixture, melted butter, and vanilla extract.
5. Gently fold wet ingredients into dry ingredients. Do not overmix; batter should be thick and scoopable.
6. Rest batter for 5–10 minutes to achieve fluffiness.
7. Heat a non-stick frying pan on medium-low and lightly grease with butter or oil.
8. Scoop approximately ¼ cup of batter into the pan. Do not spread it out; let it naturally form a thick pancake.
9. After about 30–45 seconds, pipe the cinnamon mixture onto the top in a spiral, avoiding the edges.
10. Cook until bubbles appear on the surface and the edges look set. Carefully flip and cook for another 1–2 minutes until golden and cooked through.
11. Repeat with the remaining batter.
12. Stack pancakes high and drizzle generously with maple syrup. Top with whipped cream, toasted pecans, and a sprinkle of cinnamon.