Cinnamon pancakes with white frosting

Ingredients for 4 servings:

• 180 g flour
• ½ tsp salt
• 4 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp vanilla
• 3 tbsp sugar (if you like it sweeter, add 2 tbsp syrup to the finished dough later)
• 2 m.-sized eggs
• 250 ml milk
• possibly syrup, for the sweeter version
• possibly blueberries, fresh
• 16 tbsp powdered sugar
• 2 tbsp butter, melted
• 2 tbsp milk
• 4 tbsp butter or oil for frying the pancakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious cinnamon pancakes that rise nicely and are not too sweet!

Separate the eggs. Have two bowls ready. In the first bowl, mix the dry ingredients together well. Then add the remaining ingredients except for the separated egg whites and mix well. If you like, add two tablespoons of syrup to the batter at this point. In the second bowl, beat the egg whites until stiff peaks form, then fold them into the batter. Optionally, you can also fold in the blueberries at this point. Heat a pan with a little butter or oil over medium heat, add the batter ladlefuls as usual and cook until golden brown on both sides. Mix all the ingredients for the frosting until smooth and spread over the fresh pancakes, if desired.