Cinnamon Brown Sugar Mini Pancakes and Syrup

Prep: 10 min
Cook: 20 min
Serve: 4

Ingredients:

• 2 C. Buttermilk pancake mix
• 4 Tbsp. Cinnamon Brown Sugar Better Butter + 2 Tbsp. for cooking
• Syrup to taste
• Optional: Fresh fruit for topping like blueberries or raspberries

Directions:

1. Prepare the pancake batter as directed and pour the batter into a squeeze bottle with a standard tip.
2. Place a large non-stick skillet over medium heat. Coat the pan with a dollop of butter as needed to avoid sticking.
3. Working in batches, squeeze the batter in the pan to make 1-inch rounds.
4. Once the batter forms bubbles, flip to brown the other side.
5. Prepare 4 bowls, and divide the pancakes among them. Top each with a tablespoon of Cinnamon Brown Sugar Better Butter and drizzle with syrup.
6. Serve immediately!