Ingredients:
(For the pancake mix)
• 2 Eggs
• 2tbs Caster Sugar
• 100g Self Raising Flour
• 50g Milk
• 40g Caster Sugar
• 1tsp Vanilla Extract
(For the cinnamon swirl)
• 2tsp Cinnamon
• 50g Butter (at room temperature)
• 75g Light Brown Sugar
(For the glaze)
• 100g Icing Sugar
• 25g Milk
Method:
1. Separate the egg whites and yolks into two separate bowls.
2. In one bowl whisk the egg yolks, flour, milk, 40g of caster sugar and vanilla until smooth and fully combined.
3. In a separate bowl whisk the egg whites and 2tbs of caster sugar until it becomes stiff peaks.
4. Carefully fold 1 spoon of the egg whites into the egg yolk mix with a spatula.
5. Once it is fully combined repeat with another spoon of the egg white mix.
6. Carefully spoon the egg yolk mix into the rest of the egg whites and gently fold (trying not to deflate the air in the egg whites) until it is fully combined.
7. Cover with clingfilm and place in the fridge for 20 minutes.
8. Meanwhile mix the cinnamon, butter and brown sugar in a bowl until smooth.
9. Spoon into a piping bag and cut the end so you can pipe a spiral onto the pancake.
10. Mix the glaze ingredients until smooth and set to one side.
11. Place a frying pan/pancake pan on the stove and set to medium-low heat.
12. Brush the pan with some oil or butter so the pancakes don't stick.
13. Spoon some of the pancake mix in the pan and cook on one side for 2-3 minutes.
14. Pipe a spiral of the cinnamon sugar mix onto the pancake then flip.
15. Let it cook for 3 more minutes (or so the pancake is fully cooked depending on the size of the pancakes).
16. Remove onto a plate, then repeat until all the pancakes are cooked.
17. Drizzle the glaze over the fluffy cinnamon roll pancakes and enjoy!