The perfect ratio for sweet and spicy cinnamon sugar.
Hey, friends, I have a quick and simple, sweet and spicy recipe for you today: Cinnamon Sugar.
Whether you’re looking to make up a big batch to keep in your spice drawer (would recommend!) or need just enough to sprinkle over your cereal, this recipe has you covered, and it’ s a handy little no-recipe recipe to have in your back pocket.
The Best Cinnamon Sugar Ratio
The perfect cinnamon to sugar ratio is 1:4. With this ratio, you get cinnamon sugar with the ideal level of spiciness that’s going to have a distinct cinnamon flavor but not overwhelm whatever you’re using it on/in.
Depending on how much cinnamon sugar you want to make, that looks like:
1/4 cup cinnamon to 1 cup sugar 1 tablespoon cinnamon to 1/4 cup sugar 3/4 teaspoon cinnamon to 1 tablespoon sugar
Storing Cinnamon Sugar
Cinnamon sugar stored in a cool, dry place will keep practically indefinitely. A mason jar or a recycled spice shaker both work well for storing your cinnamon sugar.
Uses for Cinnamon Sugar
Once you have cinnamon sugar in your spice drawer, you’ll find tons of ways to use it. Some of my favorites include:
- On cereal or oatmeal
- Rolling Snickerdoodles
- Sprinkled over cinnamon toast , waffles , or pancakes
- Sprinkled over the top of banana muffins
Ingredients
A little over 1 cup cinnamon sugar
- ▢ 1 cup ( 200g ) granulated sugar
- ▢ 1/4 cup ground cinnamon
1/4 cup
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 1 tablespoon ground cinnamon
1 tablespoon
- ▢ 1 tablespoon ( 12g ) granulated sugar
- ▢ 3/4 teaspoon ground cinnamon
Instructions
- In a small bowl, stir together sugar and ground cinnamon. Store in a cool, dry place.
These Pancakes for One are SO good, super easy, and perfectly portioned to make exactly two pancakes.
Hey, friend, if today feels like a pancake day and you don’t have a house full of people to feed this morning, you are in the right spot.
I have a bunch of pancakes for two recipes on the site: Pumpkin Pancakes , Fluffy Buttermilk Pancakes , Banana Pancakes , but today’s recipe is for mornings when you’re flying solo: Pancakes for One.
These are perfectly fluffy, soft and lovely pancakes just waiting to be slathered in butter, drizzled with syrup, and inhaled. They are SO good, super easy, and perfectly portioned for one.
This recipe makes exactly two pancakes, so there are no leftovers. And the pancakes are made with pantry staples (no buttermilk required). If you have milk, an egg, and some basic baking supplies, you can make these this morning.
How to Make Pancakes for One
- Start by mixing your dry ingredients: flour, sugar, baking powder, and salt in one bowl and wet: milk, an egg yolk, vegetable oil, and vanilla in a second.
- Pour wet ingredients into the dry, using a spoon to stir until just mixed.
- Drop 1/4 cupfuls of batter onto a skillet and cook until bubbles form around the edges of the pancake. Flip and cook through.
- Eat and enjoy! (Scroll down for the full, printable recipe)
Pretty basic pancake stuff. Making pancakes for one isn’t really any different than making them for five except that you don’t have to haul out a griddle to cook them on (unless you want to).
Serve your two pancakes with side of fruit, maybe some crispy bacon and a cup of coffee or homemade mocha , and enjoy a slow solo morning.
Pancakes for One Recipe Notes
- For evenly cooked, golden pancakes, keep your heat to just medium. Any higher and your pancakes may burn before they are cooked through.
- For more recipes for one, try this Single Serve Mac and Cheese , Scalloped Potatoes , and Tomato Soup .
- This recipe uses just one egg yolk. Check out these Egg White Recipes for ideas on what to do with the leftover egg white.
Ingredients
Pancakes for One
- ▢ 1/3 cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1 1/2 teaspoons granulated sugar
- ▢ 1 1/4 teaspoons baking powder
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup milk any percentage*
- ▢ 1 large egg yolk
- ▢ 1 tablespoon vegetable oil
- ▢ 1/2 teaspoon vanilla extract
Optional Toppings
- ▢ Butter
- ▢ Syrup
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together milk, egg, oil, and vanilla. Pour wet ingredients into the dry and use a spoon to stir until just combined.
- Heat a large skillet over medium heat and grease by running a stick of butter over the hot surface or spraying with cooking spray. Use a 1/4 cup measuring cup to drop batter onto the cooking surface.
- Cook until bubbles form on the top of the pancakes and the bottoms are golden. Flip and continue to cook until cooked through.
- Top with butter and syrup, and enjoy.
Notes
This Short Rib Mac and Cheese is fast, easy, and so good.
Okay, you guys know that I like to write posts that solve very dire and important problems like:
I have a sad brown banana rotting on my counter. (Solution: Make Small-batch Banana Muffins )
Or I have too much boring vanilla ice cream. (Solution: Make Oreo Popsicles )
Today’s problem to solve: I have leftover short ribs but not enough for a meal .
The solution: Make Short Rib Mac and Cheese.
That’s right, shred that bit of meat and pile it on top of some creamy, cheesy pasta. It’s gonna be SO GOOD.
And just a heads up, this recipe is NOT going to tell you how to make short ribs (if you want that, I wrote 1700 words on how to make short ribs last week go give it a try!).
This recipe’s strictly for the day after you’ve made short ribs, when you’re trying to stretch those leftovers to make one more meal.
Short Rib Mac and Cheese to the rescue. It’s going to be fast, it’s going to be easy, and not to overhype things or anything, but it’s going to be a cheesy, meaty miracle.
Short Rib Mac and Cheese Recipe Notes
- I used white cheddar and gruyere in this recipe because it sounded good, but replacing those cheeses with regular cheddar works just fine.
- This recipe also works great with leftover pot roast, Carnitas , and Country-style Ribs .
Ingredients
- ▢ 1/2 cup ( 2.5oz ) uncooked macaroni *
- ▢ Shredded meat from leftover short ribs
- ▢ 1 tablespoon ( 14g ) salted butter
- ▢ 1 tablespoon ( 8g ) all-purpose flour
- ▢ 1/2 cup milk any percentage
- ▢ 1/4 cup ( 1oz ) shredded sharp white cheddar*
- ▢ 1/4 cup ( 1oz ) shredded gruyere cheese
- ▢ Pinch of cayenne optional
- ▢ Pinch of nutmeg optional
- ▢ Salt and pepper
Instructions
- In a small pot of generously salted water, cook pasta according to package instructions. Drain and set aside.
- While your pasta cooks, reheat leftover short rib meat in the microwave. Set aside.
- After warming up the short rib meat, in a small pot, melt butter over medium heat. Add flour and whisk until flour is lightly golden, 30 seconds to 1 minute.
- Slowly whisk in milk, beating out any lumps as they form. Cook, whisking continuously for 2 to 5 minutes, until mixture becomes thick and bubbly.
- Remove from heat and stir in cheese. Add cayenne and nutmeg if desired and plenty of salt and pepper to taste.
- Stir cooked and drained pasta into the cheese sauce and transfer to a bowl. Add shredded short rib meat over the top. Enjoy!
Notes
Cinnamon Sugar (The Perfect Ratio)
Ingredients
A little over 1 cup cinnamon sugar
- 1 cup ( 200g ) granulated sugar
- 1/4 cup ground cinnamon
1/4 cup
- 1/4 cup ( 50g ) granulated sugar
- 1 tablespoon ground cinnamon
1 tablespoon
- 1 tablespoon ( 12g ) granulated sugar
- 3/4 teaspoon ground cinnamon
Instructions
- In a small bowl, stir together sugar and ground cinnamon. Store in a cool, dry place.
