Blueberry Buttermilk Pancakes – Guest Post

Ok guys, today I have a super special guest post for you from my friend Erica, a teen blogger who runs the amazing blog Cannella Vita. Given her obvious love of cinnamon (cannella = cinnamon), it’s a given that she’s awesome, but that will become even clearer one you look at her gorgeous photography and recipes below and on her blog!


(p.s. If you missed it, I guest posted on her blog too a few days ago, here.)

Hello there, I am Erica from Cannella Vita . First and foremost – a warm thank you to Izy for inviting me to do a guest post and introduce myself to all of the readers of Top With Cinnamon. I am also a high-school student (just like Izy!), and share her passion of beautiful food and photography. I have been so blessed to meet such a talented young food blogger like Izy. Her emails always make me smile, her pictures always take my breath away.

Breakfast is my favorite meal of the day — I would choose granola or scones over sandwiches and fries any day!  I knew I wanted to share a breakfast recipe with you all today… and I couldn’t think of a better way to start the day than a big stack of blueberry pancakes.

Whether you call them pancakes, flapjacks, or hotcakes, a big stack of these fresh off the griddle is the perfect thing to wake up to on a sunny, Sunday morning. In my opinion, the ultimate weekend luxury is a big stack of warm, fluffy pancakes covered in a shiny, golden layer of syrup. These pancakes are fluffy, light, and spongy with the perfect amount of richness and a thin, golden crust. Not only are blueberries are considered a ‘superfood’ due to the crazy dose of antioxidants packed into each little berry, they add a delicious, sweet pop of flavor in each bite.

There is an art to making the perfect stack of pancakes. Overmixing the batter will result in a tough, rubbery pancake. I like to use a big wooden spoon instead of a whisk to mix the batter — the whisk tends to overmix the batter and ends up with a big clump in the center. Simply combine until you no longer see any flour bits, and you’ll end up with beautiful pancakes with a nice, crisp edges and a pillowy soft interior. My favorite way to eat these pancakes is with a big melt of coconut butter and agave nectar.

How do you like to top your pancakes?

With love,


1 cup all-purpose flour
2 tablespoons white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ¼ cup buttermilk, shaken
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
½ teaspoon vanilla extract
1/2 cup blueberries
In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.
Add the wet ingredients to the dry ingredients and gently mix until just combined, be careful not to over mix. The batter should have small to medium lumps.
Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop 1/4 cup batter onto the warm skillet. Drop some berries on top of each pancake. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip to cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with warm maple syrup.


Double Chocolate Chip Ice Cream

Today is my 1 year blog-aversary! Hooray!
But I’m not going to get all awkward on you and be all boring and nostalgic. Instead, I’m throwing in a rogue recollection of my trip to Brighton with mah friendlings!
We went to the beach. We thought we might go for a swim.
We dipped in our feet. We decided no.
We watched Harry Potter.We bought strawberries. Three times. We enjoyed them until I freaked out about a rogue caterpillar in the bag (I have a complete phobia of caterpillars/maggots). I ate no more strawberries.
We saw the cute beach huts. I saw the turquoise peeling paint on their roofs. I wanted to take a roof home to use as a background. Um..I couldn’t.
We sat on the train. The sun set. We ate crisps and gum (not together..ew). My camera noisily clicked away at the window. It was fun.

I know guys, I know, I’m a great story teller, with all my fancy language and.. everything..

ohaahh look (distraction from my disability to end stories well.)! Some rougue cake flags have made a re-appearance! This time in ice cream! Strangely I’ve never actually used them in a cake..

Oh well. Ice Cream Flags sounds cool too,

I might make a tutorial on how to make them later, but it’s pretty simple, and also I’m going away on Sunday

to Vancouver, Seattle and San Francisco.

Oh. My. Thighs.

What am I going to do?  So many bakeries, so much sourdough bread, so many food trucks. And Chez Panisse – oh yeah, I’m going to go to there. Boom.

Oh, okay, you probably don’t actually want to hear about that really (because you’re so jelly), so I’ll tell you about the ice cream!

Its a chocolate gelato (egg free ice cream), made with milk. No cream. But it’s still rich, creamy and amazing!

The best bit though, is that I’ve found a way of keeping that melt-in-your-mouth quality of chocolate chips even when frozen.

Normally, if you put chocolate chips into ice cream and freeze it, they have a waxy texture and you can’t taste the chocolate at all! But by melting the chocolate down, adding vegetable oil (which doesn’t solidify in a freezer), it gives the chocolate a lower melting point so you still get all the goodness!

I’ve also found a better way to get the chocolate chips into the ice cream. Instead of chopping the chocolate up with a knife, and getting rogue pieces of chocolate here and there, the best way to make sure you get lots in every bite, is to blitz the chocolate while it’s cold from the freezer. That way, it breaks up into tiny little pieces* and, when mixed into the ice cream, it creates the most divine, chocolatey ice cream ever.

*think Haagen-Daz Belgian Chocolate Ice Cream (in the UK)

(did you notice how into the word ‘rogue’ I am?)

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Lemon Polenta Cake – Gluten Free (+ Video)

It’s video time again! Well actually, it’s ‘gifidio’ time, as suggested by a reader – Angsthase!
There are tonnes of nice syrupy action shots make you hungry! (watch out for mah newly thrifted Le Creuset saucepan!)

[Heres a direct link]

I’ve made lemon polenta cake before, but that was a cakier version which included flour in the recipe. This version, slightly adapted from Nigel Slater, is filled with butter and crunchy cornmeal to give it a crumbly, buttery texture.

I find that lemon is like spiciness where you get used to the flavour after a while so each time you make another lemon dessert, you have to keep adding more and more lemon.
This cake has no problem with that, with lemon in the cake, in a syrup brushed over the cake and with lemon icing drizzled on top. You cannot go wrong with that much lemon.
What’s even better about this cake is that it actually gets better when you leave it for a day, as long as you keep it wrapped up or in an airtight container that is. Plus it’s gluten free, which as well as making it suitable for coeliacs, it also means you can beat the crap out of the cake mixture and it doesn’t matter! No over-mixed, gummy cakes here!

Only dense, sticky, lemony heaven.

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