Saturday, October 1, 2011

Cinnamon Roll Pancakes

If your craving cinnamon rolls, esp. as the cold weather starts to settle in...this is a quick fix. I was surprised how much these tasted like a cinnamon roll! This makes for a really sweet breakfast, so best to serve with lots of fresh fruit and some breakfast meat.

Recipe adapted from: Chef in Training

  • 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

  • 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
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).
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.
5. When ready to serve, spoon a little warmed glaze onto the top of each pancake.


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