Lyle’s cinnamon roll pancakes

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1. In a small bowl, mix together the light brown sugar, melted butter, cinnamon, and Lyle’s Golden Syrup until well combined.
2. Transfer the mixture to a small ziplock bag or piping bag and set aside.

1. In a large bowl, whisk together the self-raising flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, whisk the eggs, melted butter, and milk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

1. Heat a non-stick pan over medium heat and lightly grease with butter or oil.
2. Pour a ladle of pancake batter onto the pan for each pancake.
3. Snip a small corner off the ziplock bag (or use the piping bag) and pipe a swirl of the cinnamon mixture onto each pancake, starting from the center and spiraling outwards.
4. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
5. Carefully flip the pancakes and cook for another 1-2 minutes, until the other side is golden brown and the pancake is cooked through.

1. Stack the cooked pancakes on a plate.
2. Drizzle generously with Lyle’s Golden Syrup.
3. Serve immediately and enjoy!