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For the cinnamon swirl, simply mix all the ingredients together until sugar is dissolved and place into a piping bag and set aside.
For the pancake mix, into a bowl sieve in the flour, baking powder and salt.
To this, add the egg, milk, oil & and vanilla, and whisk until smooth.
Chill the batter for 10 mins.
Add a drop of oil onto a hot pan and spoon on the pancake batter.
Carefully pipe a swirl of cinnamon sugar, mix onto the top of the pancake, and cook for 30 seconds.
Flip the pancake and cook on the other side.
You may need to give your pan a rub with a cloth/tissue after each pancake to remove the caramelised sugar.
For the glaze, whisk the lemon juice and icing sugar together.
To serve, drizzle the lemon glaze over the pancakes and enjoy.