Also known as Cinnamomum Verum, Ceylon Cinnamon has ultra-low Coumarin levels. High doses of Coumarin may not be good for the liver, so for people who take Cinnamon on a daily basis for health reason or as a supplement, Ceylon Cinnamon is the preferred choice. It is also perfect for desserts because it is subtle, smells very mild and is slightly sweeter in taste, but adds a very complex flavor. The aroma it gives off is a very sophisticated and fragrant smell, because it tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with other Cinnamon varieties.
Cinnamon is perfect during the holidays, try this Ceylon Cinnamon Roll Pancakes
- 250g plain flour
- 4 tsp baking powder
- 1 tsp sea salt
- 480ml milk
- 4 Tbsp maple syrup
- 6 Tbsp margarine
- 15 Tbsp brown sugar
- 4 Tbsp ceylon cinnamon powder
- 240g icing sugar
- 50ml water
- In a bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk and maple syrup.
- Add the wet ingredients into the dry ingredient and whisk too combine.
- In a small bowl, combine together margarine, brown sugar and ceylon cinnamon powder.
- Transfer the mixture to a pastry or zip-lock bag, snip-off one corner.
- Lightly grease a non-stick skillet, pour a quarter cup of batter on to the skillet.
- Pipe a circular cinnamon swirl into the batter.
- When small bubbles appear on the center of the pancake, after about minutes flip the pancake.
- Cook on the other side for about 1 minute. Repeat with the rest of the batter, add oil to the skillet when needed.
- In a small bowl, combine confectioner sugar and water and whisk until smooth.
- Drizzle the glaze over the pancakes.