Cinnamon Roll Pancakes

Cinnamon Roll Pancakes (from A Little Bit Crunchy A Little Bit Rock and Roll)


(adapted and inspired by Big Red Kitchen)

((Printable Version))


Mama J's Basic Buttermilk Pancakes:

2 cups flour

1/2 cup cornmeal

2 teaspoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt 

2 cups buttermilk

2 eggs

3-4 tablespoons melted butter, slightly cooled


Mix the dry ingredients together and stir with a whisk.  In a separate bowl, whisk the buttermilk, eggs, and butter together.  Add the wet to the dry and stir just until incorporated.  Do not over mix. 


Cinnamon Filling:

1 stick unsalted butter, very, very, soft 

1 cup packed brown sugar

2 tablespoons cinnamon


Mix all with a hand mixer and with a rubber spatula, scrape into a large pastry bag or a heavy freezer bag that has the end snipped off.  (About a 1/4 inch of the corner cut off.)


Icing:

2 cups sugar 

2 oz. cream cheese (optional) 

1 teaspoon vanilla

4 tablespoons milk 


Mix all and add enough milk until it is a pourable consistency.  You can pour this into another zip lock bag or just drizzle it over the pancakes with a spoon.


Now for these pancakes you're going to want to use a nonstick skillet or a very well seasoned cast iron skillet.  I'm not a fan of nonstick for the potential health risks (blog post for another day) but here it's really necessary or the brown sugar will stick and burn.


Pour the pancake batter into the skillet and spiral the cinnamon mixture onto the pancake.  Allow to cook until the pancake is almost completely set on one side.  Flip and cook for another minute. 


After each batch of pancakes, wipe out the skillet with a dry paper towel and remove any extra brown sugar mixture.


Drizzle with powdered sugar icing.

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