Tuesday, August 5, 2014

Cinnamon Roll Pancakes

Recipe from the Recipe Girl

What you need:

Cinnamon Filling
4 TBsp (1/2 stick) unsalted butter (melted, not boiling)
1/4 cup + 2 Tbsp packed light brown sugar
1/2 Tbsp ground cinnamon

Cream Cheese Glaze
4 Tbsp (1/2 stick) unsalted butter
2oz cream cheese (room temperature)
3/4 cup powdered sugar
1/2 tsp vanilla extract

Pancakes
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg (lightly beaten)
1 TBsp vegetable oil

How to make them:

Prepare the cinnamon filling:
In a medium bowl, stir together the butter, brown sugar, and cinnamon.
Scoop the filling into a quart-size heavy zip baggie and set it aside.
Prepare the glaze:
In a small pan, heat the butter over low heat until melted.
Turn off the heat and whisk in the cream cheese until it is almost smooth.
Sift the powdered sugar into the pan, stir and add in the vanilla extract.
Set the pan aside while you make the pancakes.
Prepare the pancake batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
Whisk in the milk, egg, and oil, just until the batter is moistened.
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.
Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan.
Use the bottom of the scoop or cup to spread the batter into a circle (about 4 inches in diameter).
Reduce the heat to medium low.
Snip the corner of the baggie of cinnamon filling and squeeze the filling into the open corner.
When the pancake begins to form bubbles, add the filling.
Starting at center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
Cook the pancake 2 to 3 minutes, or until the bubbles begin piping on top of the pancake and it's golden brown on the bottom.
Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
Cook an additional 2 to 3 minutes, until the other side is golden as well.
When you flip the pancake onto the plate, the cinnamon swirl will show.
Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. 
Re-warm the glaze briefly, if needed.
Serve pancakes topped with a drizzle of glaze.
then ENJOY!
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