Pancake Day is imminent and if you’re bored of the typical thin pancakes, the food wizards at BBC Good Food have revealed a delicious recipe that’s been dubbed ‘genius’. Created by BBC Good Food recipe tester Helena Busiakiewicz, she combined two of her favourite things: pancakes and cinnamon rolls.

Demonstrating how to make the ‘genius’ creation, Helena explained she doesn’t want to have to choose between her favourites, so she’s made the answer to her prayers. In a video posted to Instagram, Helena said: “If you’re like me and don’t want to have to choose between pancakes and a cinnamon roll, then make these cinnamon roll pancakes this Pancake Day. The batter is really simple. Flour, eggs, cinnamon, milk, and some melted butter.”

To top it all off to give it the look of a cinnamon roll, all you need is cinnamon, light brown sugar and maple syrup. This will give your pancakes a delectable swirl.

The video has been viewed over 480,000 times, receiving 5,444 likes and 48 comments.

Food fans couldn’t help but share praise for the ‘genius’ recipe.

@dahaewest simply wrote: “YESSS to this idea!”

Dom agreed, “Such a clever idea,” while one of BBC Good Food’s editor Barney Desmazery said, “You’ve broken the internet.”

@mahu.food agreed: “Genius!”

So if you’re looking to try something new this Pancake Day, this is what you’ll need.

Cinnamon Roll Pancakes

Ingredients

• 145g self-raising flour
• 1 tsp baking powder
• 1 tbsp golden caster sugar
• 1 tsp cinnamon
• 2 eggs
• 40g butter, melted
• 140ml milk
• 3 tbsp light brown soft sugar
• 1 tbsp maple syrup, plus extra to serve (optional)
• 1 tbsp vegetable oil
• 6 tbsp toffee or caramel yogurt, to serve (optional)

Method

Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, half a teaspoon cinnamon and a generous pinch of salt. Whisk to combine.

Crack in the eggs, add half the butter and all the milk, then whisk to a smooth batter. The batter will keep in the fridge overnight.

Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter.

Add three tablespoons of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.

When you’re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon two to three tablespoons mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time.

Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another two to three minutes until golden and cooked through.

Keep warm in a low oven while you continue cooking the rest of the batter. Serve the pancakes with yogurt and extra maple syrup, if you like.