2 tablespoons pure maple syrup plus more for serving
5 tablespoons light brown sugar
3 tablespoons unsalted butter, softened
2 teaspoons ground cinnamon
Instructions
Stir together the flour, baking powder and salt in a mixing bowl. Make a well in the center and add the milk and 2 tablespoons of maple syrup. Whisk just until combined and set aside. Preheat a nonstick griddle that has been coated with cooking spray over medium heat. Meanwhile, in a small mixing bowl, stir together the sugar, butter and cinnamon. Transfer to a pastry bag or a zip-top bag and cut off a small piece of one corner. Set aside. When the griddle is hot, add ¼ cup of the batter to the skillet. Repeat but do not overcrowd the skillet. Pipe a swirl of the cinnamon mixture onto each pancake. Cook 3-4 minutes or until small bubbles appear along the edges. Flip and cook 1 minute longer or until lightly browned and cooked through. Repeat with the remaining batter. Serve warm with additional maple syrup.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cinnamon-as-a-spice-and-everything-nice/