I made these this morning. I'm a huge fan of honey and cinnamon in chocolate, but I don't actually like the taste of either honey or cinnamon alone. Together, though, they're a lovely combination. Anyway, it's raining like the dickens, and warm, slightly sweet pancakes are exactly what the grayness of the outdoors called for.
So, without further ado:
Honey Cinnamon Pancakes
Your favorite base pancake recipe (mix or from scratch) plus the wet stuff it calls for (For our purposes here, I'm using a recipe that calls for about 2 cups of dry ingredients)
1/4 c honey
1/2 to 3/4 tsp cinnamon (you can go up to 1 tsp cinnamon if you loooove it, but remember that you don’t want to overpower the honey. We're interested in sweet harmony here, not bashing tastebuds over the head and dumping them in a back alley somewhere)
1/4 c plain lowfat or nonfat yogurt
1. Heat the milk for the pancakes over the stove or in the microwave. You don’t want it to boil, but you want it hotter than lukewarm (to help the honey dissolve properly; otherwise, you’re going to be whisking for a goodly while and still end up with pockets of honey in your batter. You don’t want that. They’ll burn on your griddle. Not that something like that has ever, uh, happened to me or anything…).
2. Add in the honey; whisk.
3. Add in the rest of the ingredients (flour, etc. or pancake mix; eggs, yogurt, cinnamon). Whisk.
4. Pour batter onto the griddle! The pancakes will likely be a bit thinner than regular, but that’s okay. Slightly crepe-like pancakes aren’t a bad thing. You can stack more of them on your plate, for one, and they double as desserty goodness at a later time, for another.
5. Serve with butter, syrup, and sliced bananas. Or with a cream spread, syrup, and sliced bananas. If you have leftovers, they make a great base for a tower of fruit and whipped cream for dessert!