For the pancakes: Sift together dry ingredients. In another bowl, blend the milk, egg and melted butter together. Add the wet to the dry and mix until just combined (do not over mix, as this creates a very dense and heavy product – lumps are OK). Reserve 1/4 cup of batter to make the swirl.
For the swirl: Mix all swirl ingredients together and place in a sandwich bag with the corner cut out, or in a piping bag fitted with a small round tip.
Heat a frying pan over medium heat and melt enough butter that it evenly coats the bottom of the pan. Using an ice-cream scoop to portion, place scoops of batter into the hot pan about 1” apart and, using the piping bag, swirl the cinnamon batter over the surface of the pancake. When you see bubbles start to form on the surface of the batter and the edges start to dry out a little, flip the pancake. Cook until pancake is puffed up and springs back when lightly poked. Remove from the pan and serve immediately.
Suggested topping: thin icing/glaze made by combining 1/4 cup icing sugar and 2-3 tsp water. Yield: 4 large pancakes