Cinnamon-Bun Filled Pancakes

Source: Williams-Sonoma Kitchen

adapted by http://theresalwaysthyme.blogspot.com

for the cinnamon filling:

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 1/2 tablespoons ground cinnamon

1/4 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature

for the cream cheese frosting:

3 oz. cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 1/2 cups confectioners' sugar

3 to 4 tablespoons milk

for the pancakes:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon granulated sugar

4 eggs, separated

2 cups milk

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for cooking

To make the cinnamon filling: In a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

To make the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 tablespoons of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.

To make the pancakes: In a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/8 teaspoon melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well. Spoon 1/2 teaspoon of the cinnamon filling into the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.