Recipe adapted from: Chef in Training
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 Tablespoon canola oil
- 1 large egg, lightly beaten
- 1/4 cup butter, melted
- 6 Tbsp. brown sugar, packed
- 1/2 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
- 2 Tablespoons butter
- 1 ounces cream cheese
- 6 Tbsp. powdered sugar (I eyeballed it to get the consistency I wanted)
- 1/2 teaspoon vanilla extract
5. When ready to serve, spoon a little warmed glaze onto the top of each pancake.
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie (or a frosting tube...that's what I used) and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.