Snickerdoodle Pancakes

01Method

1. 1

   In a large bowl, whisk together the flour, brown sugar, 2 tsp cinnamon, cream of tartar, baking powder, baking soda, and salt.

2. 2

   In a separate small bowl, mix the buttermilk, egg, melted butter, and vanilla until the egg is fully incorporated. Pour the wet mixture into the dry ingredients and stir gently until the batter is just combined and slightly foamy.

3. 3

   In another small bowl, stir together the white sugar and 1 tsp cinnamon; set aside.

4. 4

   Warm a large non-stick griddle over medium-low heat. Ladle about 1/3 cup of batter per pancake onto the griddle and cook until bubbles appear on the surface and the edges look set, 3–4 minutes. Flip and cook until the underside is golden brown, 2–3 minutes more. Continue with the remaining batter.

5. 5

   Brush the finished pancakes with the remaining melted butter, dust each with a spoonful of the cinnamon-sugar mixture, and finish with a dollop of whipped cream.