Forgive my whimsical mounds of whipped cream that were rapidly melting in a most non-whimsical fashion.
Several months ago, we took our kids to IHOP for dinner. I hadn't been to IHOP in many many years. And my food was gross. In fact, most of the food was gross with one exception. Mark and Elizabeth got some pancakes with cinnamon glaze and whipped cream. After we ate, Mark asked if I could make that at home. Oh, I bet I could, I told him, and better.
Sometimes after a lousy meal at a chain restaurant, I'm a little overconfident. Because it took me several pancake Sundays before I actually got that thing right. And better, of course.
The good news is that it's crazy easy. That's always good news.
We ate ours as a glaze with a bit of regular syrup and more than a bit of homemade whipped cream thereby. But I'm betting the farm that you could mix this in with your regular syrup (be it store-bought or homemade) and have a pretty wicked cinnamon syrup. And I'd bet another farm (it's so easy to do when you have no farms isn't it) that you could pour it into nearly whipped whipped cream for a crazy good cinnamon whipped cream.
Makes 1/4 C
Prep time: 3 minutes
3 Tbsp brown sugar
1 Tbsp corn syrup (I used dark because that's all I have)
1 tsp cinnamon
1 Tbsp water
Whisk ingredients together in a pot. Heat just until sugar melts, stirring every minute or so. If it just starts to boil, that's fine, but you don't want it boiling for long or it will get much too thick. So don't think you can just run downstairs and grab your laundry (all 4 baskets) and bring it up. You can't.