"When I was young, my mother introduced our family to this delicious way to use up leftover buttermilk pancakes," says Donna Bielenberg of Tabernash, Colorado. "In fact, my father urged us not to eat all the pancakes so we could have these yummy cinnamon-and-sugar squares later."
- 1 tablespoon butter
- 2 to 3 pancakes (about 6 inches), cut into 1-inch pieces
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon
- In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes. Yield: 2 servings.
Originally published as Cinnamon Pancake Cubes in Quick Cooking January/February 2002, p40
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