: 1-3/4 cups all-purpose flour; 1 tbsp baking powder; 1 tsp kosher salt; 2 cups buttermilk; 2 ea. eggs; 1 tsp. vanilla; 2 tsps. vegetable oil; 1 cup cinnamon swirl; ½ cup vanilla icing; powdered sugar (optional).
: Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside; Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl; Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter; Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter; Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion; Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes; Flip each pancake over and continue to cook for another 1-1/2 minutes or until done. (Recipe courtesy of The Cheesecake Factory