|I made these when my friend, Michele, was in town from the UK, and luckily, she grabbed a quick iphone photo!|
For the final result, you don't NEED to add syrup. Or chocolate chips. I think the syrup adds a little extra something. And hey, you need the glaze too!
Cinnamon Roll Pancakes
Recipe from RecipeGirl
For the pancakes:
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk ( I used skim)
- 1 TBSP canola or vegetable oil
- 1 large egg, lightly beaten
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 TBSP cinnamon
- 4 TBSP unsalted butter
- 2 oz. cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- sprinkle of salt
Whisk together dry ingredients in a medium bowl. Measure the milk in a large measuring cup, add egg & oil and beat slightly with a fork. Whisk in wet ingredients until batter is just moistened. (lumps are A-OK).
Make the cinnamon sugar:
Mix together all 3 ingredients until well combined and scoop into a plastic bag. Set aside to set up. You don't want it to be too runny or too hot- the consistency of toothpaste is just right. You can put it in the fridge for a few minutes, if needed.
Make the cream cheese glaze:
In a small heatproof bowl, heat butter in microwave until almost melted. Add cream cheese until melted. Be careful, the cream cheese will "pop" in the microwave. Whisk in remaining ingredients until smooth. Set aside.
Assemble the pancakes:
Heat a large skillet over medium-high heat and spray with butter cooking spray. Scoop 3/4 cup batter into pan. Wait 1 minute and snip small amount of corner of bag and squeeze spiral of filling on top of pancake. Once lots of bubbles begin to form on the top, flip pancake and cook a few more minutes until both sides are cooked through. Top with cream cheese glaze and maple syrup, if desired. Chocolate chips are a nice addition too if you're feeling crazy.