March 30, 2026

Cinnamon Bun Flapjacks

Serves:

Cooking Time:

< 30 min

Ingredients:

Pancake Batter:
350 ml Flour
17 ml baking powder
15 ml sugar
1 ml salt
3 egg(s)
200 ml milk
5 ml vanilla essence
30 ml butter, melted
butter, for frying

Cinnamon Swirl:
60 ml butter, softened
45 ml brown sugar
30 ml pancake batter
5 ml cinnamon

Cream Cheese Icing:
60 ml butter, softened
50 g LANCEWOOD® Medium Fat Plain Cream Cheese
310 ml icing sugar
5 ml vanilla essence

Method

Sift the flour, sugar, baking powder and salt together. Mix well.
In a separate bowl, whisk the eggs, then add the milk, melted butter and vanilla. Mix well.
Add a third of this mixture to the dry ingredients and beat well, then gradually add the remaining liquid. Mix until combined, but do not overmix.
For the cinnamon swirl, add the butter, brown sugar and cinnamon to a small bowl and mix well. Place into a piping bag and refrigerate for 10 minutes.
To make the icing, beat the butter and cream cheese together until smooth. Add the icing sugar and mix well. Add the vanilla and mix well. Place into a piping bag and set aside.
Heat a non-stick pan over medium heat. Add a little butter and heat until sizzling. Spoon about 1/4 cup of the batter into the pan and spread into a round shape.
Pipe a thin spiral of the cinnamon sugar mixture onto each pancake.
Cook until the surface is bubbling at the edges. Flip over and cook for a further 20 seconds (any longer and the cinnamon sugar will burn).
Repeat with the remaining batter.
Stack 3-4 pancakes onto a plate and drizzle over the cream cheese icing.
Enjoy as a delicious breakfast or brunch spoil!