Cinnamon Roll Pancakes


from ButterYum
makes eight 4-inch pancakes

Cinnamon Filling:
4 tablespoons unsalted butter, melted
6 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon

Creamy Glaze:
4 tablespoons unsalted butter
2 ounces cream cheese, room temperature
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder, sifted
1/2 teaspoon Kosher salt
1 cup milk
1 large egg, beaten
1 tablespoon canola oil


To make the cinnamon filling:
Combine ingredients and place in a heavy zip-top bag.  Set aside until needed.

To make the creamy drizzle:
Gently melt butter and whisk in cream cheese until smooth.  Add powdered sugar and vanilla; whisk until smooth.  Place in a heavy zip-top bag.  Set aside until needed.

To make the pancake batter:
In a medium bowl, whisk together the dry ingredients.  Add milk, egg, and oil; whisk just until combined (don't over whisk - a few lumps in the batter are okay).

To make the pancakes:
Heat a large non-stick skillet over medium heat and spray with non-stick spray.   Scoop 1/3 cup batter per pancake into hot skillet (each pancake will be about 4-inches in diameter).  Reduce heat to low.  Snip a tiny hole in the corner of the cinnamon filling bag.  When the pancake begins to form bubbles, squeeze cinnamon filling in a swirl pattern starting in the center , being careful not to get the filling too close to the edges of the pancake; cook 2-3 minutes, or until it's time to flip the pancakes over and cook an additional 2-3 minutes.  Wipe pan clean between batches.  Serve pancakes with creamy drizzle.
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