4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup - 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Instructions
Prepare the cinnamon filling- In a medium bowl, stir together the
butter, brown sugar and cinnamon. Scoop the filling into a quart-
sized heavy zip baggie and set it aside (see Tips below).
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
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 (a few small lumps are fine).
Cook the pancakes- 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 4inches in
diameter). Reduce the heat to medium low. Snip the corner of your
baggie of cinnamon filling and squeeze the filling into the open
corner. When your pancake begins to form bubbles, add the filling.
Starting at the center of the pancake, squeeze the filling on top of the
pancake batter in a swirl (just as you see in a regular cinnamon roll).
Cook the pancake 2 to 3 minutes, or until the bubbles begin popping
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 a plate, you will
see that the cinnamon filling has created a crater-swirl of cinnamon.
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.
Quick and easy tip- Use a boxed pancake mix as the base for this recipe.
Tips for the cinnamon filling- Before swirling, open up the baggie again and give
it a good stir to re-incorporate any butter that may have separated from the
sugar. You want the mixture to thicken a bit- it's best when it's similar to the
squeezing texture of a tube of toothpaste, which will happen if you leave it at
room temperature for several minutes. Don't try to use the filling for the
pancake swirl unless it has thickened as it will be too runny to make a solid
swirl.
Keep the heat low or your pancakes might cook up too quickly. Don't flip them
until you see those bubbles starting to pop on top. Flip them with a wide spatula
so you can grasp the whole thing without batter and filling dripping all over the
place!
I wrote a very detailed post on how to get the cinnamon filling just right on my
Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt
these!
Originally Submitted
11/8/2012
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