Thursday, October 25, 2012

Cinnamon Roll Pancakes

I first saw these pancakes when I first joined Pinterest.

They were such a good treat to have on a casual, Saturday morning. We actually haven't made them since we originally made them awhile ago.  Definitely not something that you'd want to indulge in too often but they're so worth it!

These were a little more time consuming than regular pancakes but odds are, if you're spending time to make pancakes, you probably have a little extra time to spare.

You can make the pancake batter from scratch or use a prepared pancake mix like Bisquick if you're in a hurry.

Cinnamon Roll Pancakes
Recipe from: Recipe Girl

Cinnamon Fillings:
4 tablespoons (1/2 stick) unsalted butter, melted 
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze:
4 tablespoons (1/2 stick) unsalted butter
2oz 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 vegetable oil 

The first step is to prepare the cinnamon filling. In a medium bowl, stir together the butter, brown sugar and cinnamon.  Set aside. 

Next, you'll want to prepare the cream cheese 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. {You could probably do this in the microwave too. I didn't try it but I'm sure you could softened the cream cheese, stir it together by itself, then add the melted butter and the rest of the ingredients.}

Finally, 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.  You'll have a few small lumps, which is fine. 

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. (I used a griddle so that all the pancakes were done at the same time)  Using a small measuring cup (I think I used 1/3 cup or something similar) scoop the batter onto the skillet.  Reduce the heat to medium low. 

When the pancakes begin to form bubbles, swirl your cinnamon filling into a circular pattern onto the pancake.  Cook the pancake 2 to 3 minutes or until the bubbles begin popping on the top of the pancake and it's golden brown on the bottom. 

Gently, but quickly flip the pancake over.  Cook an additional 2 to 3 minutes until the other side is golden brown as well. 

Right before serving the pancakes, drizzle with some of the cream cheese glaze. 

1 comment:

Eva @ Eva Bakes said...

Holy cow - these look phenomenal!