cinnamon swirl pancake bake

  • 1 packet donna hay vanilla bean pancakes mix
  • 1 egg
  • 1 cup (250ml) milk
  • 25g butter, melted

cinnamon swirl

  • 1 tablespoon pure maple syrup, plus extra to serve
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  1. Preheat the oven to 200°C. Grease a 15cm x 25cm baking dish.
  2. Following the packet instructions, shake your pancake bottle to loosen the mix. Break the egg into a cup and whisk with a fork until combined. Remove the cap from the bottle (don’t misplace the cap) and tip the egg into the pancake mix. 
  3. Add the milk and butter to the pancake mix, replace the bottle cap and secure tightly. Turn the bottle upside down and shake until all the ingredients are combined into a smooth thick batter. Pour into the prepared dish.
  4. To make the cinnamon swirl, combine the maple syrup, brown sugar and cinnamon and drizzle over the pancake batter.
  5. Bake for 12 minutes or until golden and puffed.
  6. Drizzle with extra maple syrup and serve. Serves 4
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