Cinnamon Roll Pancakes

 

No one can say no to cinnamon rolls

 

Ingredients

Pancake batter:

 

1½ cups all-purpose flour

1 Tablespoon baking powder

3 Tablespoons granulated sugar

¼ teaspoon salt

1 egg

1 cup milk

1 teaspoon pure vanilla extract

 

Cinnamon Filling:

 

6 Tablespoons unsalted butter, melted

¾ cup brown sugar, packed

1½ Tablespoons ground cinnamon

 

Cream Cheese Glaze:

 

¼ cup unsalted butter, room temperature

2 ounces cream cheese, room temperature

¾ cup powdered sugar

½ teaspoon pure vanilla extract

2-3 Tablespoons milk

 

Build the batter for the pancake: mix together the flour, baking powder, sugar and salt in a medium cup. Apply the vanilla, egg, cream, and extract and stir until the batter is fully blended.

Make the filling for the cinnamon swirl: mix the melted butter, brown sugar and cinnamon in a small cup. Mix thoroughly. Move the mixture and set it aside in a quart-sized resealable plastic bag.

 

Make the cream cheese glaze: in a medium cup, beat the butter and the cream cheese until the mixture is smooth and fluffy. Apply the powdered sugar and vanilla and proceed to beat until the mixture is completely mixed and no lumps remain. Apply enough milk to thin the glaze to the perfect consistency and set aside.

Preheat a large skillet or grill to medium-low heat. Spray the pre-heated griddle with a pan spray and clean away any residue. Add 1⁄2 cup of the pancake batter to the prepared griddle.

 

Twist the top of the cinnamon filling bag to push the filling to one corner of the bag to expel any trapped air. Then cut the corner of the bag to make a tiny opening, and force the bag to swirl the cinnamon into the middle of each pancake.

 

The pancake is about to be turned when the disk starts to bubble. Flip the pancake and cook for another 1-2 minutes or until the bottom of the pancake is golden brown. Keep the pancakes warm in a low oven or on a plate of aluminum foil while preparing the remaining pancakes.

Drizzle the cream cheese over the hot pancakes and serve.