Cinnamon and raisins: A perfect pancake topper

  • Mon Aug 13th, 2012 10:48pm
  • Life

By Alison Ladman Associated Press

The classic breakfast combination of cinnamon and raisin doesn’t have to be limited to cereal and toast. Pancakes are the perfect base for the tasty blend, reminiscent of a sweet roll. Though the recipe makes a cream cheese glaze, warm maple syrup is nice, too.

Cinnamon-raisin pancakes

For the pancakes:

1/2cup raisins

1/4cup water

1 1/2cups all-purpose flour

1tablespoon baking powder

1/2teaspoon salt

1 1/2tablespoons sugar

1tablespoon cinnamon

1 1/2cups milk


1/4cup (1/2 stick) unsalted butter, melted

For the glaze:

4ounces cream cheese, softened

1/4cup orange juice

1/4cup maple syrup

In a small microwave-safe bowl, combine the raisins and water. Microwave on high for 1 to 2 minutes, or until the water boils. Set aside to cool while you combine the rest of the ingredients.

In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Add the milk, egg and melted butter, then whisk just until smooth. Drain the raisins, then mix into the batter.

To make the glaze, in a food processor combine the cream cheese, orange juice and maple syrup. Process until smooth.

Coat a large skillet with cooking spray, then heat over medium. Working in batches, pour the pancake batter into the skillet using about 1/4 cup for each pancake. Cook the pancakes for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes, or golden brown. Arrange the pancakes on a platter and serve with the cream cheese glaze.

Makes 6 servings.