1. In a large bowl, combine flour, sugar, baking powder, and salt. Add milk, eggs, and oil; whisk just until combined. Transfer 3/4 cup of the batter to a small bowl and stir in brown sugar and cinnamon; mix until thoroughly combined. Transfer cinnamon batter to a resealable plastic bag. Snip a 1/4-inch opening at one corner.

2. Spray a large nonstick skillet with vegetable oil cooking spray and heat over medium-high heat. Working in batches, for each pancake ladle 1/4 cup plain batter into the skillet, cooking 2 or 3 at a time, depending on the size of the skillet. Immediately squeeze the bag of cinnamon batter over each pancake and make a swirl pattern.

3. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. If pan gets very hot, lower heat to medium or move skillet to edge of campfire. Turn pancakes over and cook until bottoms are golden brown, 45 to 90 seconds. Transfer to plates and serve with berries and maple syrup if desired.

Source: Hannaford fresh Magazine, July -,- August 2012