For the cinnamon toffee syrup:
- 60g butter
- 80g dark brown sugar
- 3 tablespoons water
- ½ teaspoon ground cinnamon
For the pancakes:
- 180g plain flour
- ¼ tsp salt
- 2 tablespoons caster sugar
- 1 egg
- 1 tablespoon rapeseed oil
- 200ml milk
- 2 to 3 tablespoons water, if batter is too thick
- Oil, for frying
For the icing:
- 125g icing sugar
- 15ml water
- To prepare the toffee syrup, melt the butter, dark brown sugar and water together with the ground cinnamon and simmer on low for about 8 minutes to thicken. Take off the heat, pour the mixture into a bowl or jug, this must be cold before you use it.
- To make the pancakes, place the flour, salt, caster sugar into a bowl.
- Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
- Pour this back into the jug as it will be easy to pour into the frying pan. Leave the batter to settle for two minutes.
- To prepare the icing, put the icing sugar into a small bowl and add water. Mix together until the icing becomes thick enough to coat with a back of a spoon: you are looking for a nice pouring consistency, you don't want it too runny or it will spill over pancakes and onto the plate. If necessary, add more water (but just a drop at a time) until it is thick/thin enough to use, or alternatively if too thin add a teaspoon more icing sugar.
- To cook the pancakes, heat a frying pan with a little oil. Pour batter into the pan. Pour the toffee syrup into a piping bag and then swirl some of the cinnamon toffee syrup onto the batter. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another 30 seconds. You will need to clean your pan after each pancake.
- Repeat until all the batter is finished, keeping the pancakes warm until you're ready to eat. To serve, stack three or four pancakes and drizzle over the icing, so that the pancakes resemble a cinnamon roll.