Cinnamon Roll Pancakes
When I make a recipe that everyone not only eats, but argues over who gets the last one, I know that I have a winner.
The only thing I found was that I needed to wipe the pan between batches to keep the pancake looking ‘pretty’.
These are very easy to make with excellent results.
– 4 PANCAKES
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 tablespoon canola oil
- 1 large egg, lightly beaten
- 1⁄2 cup butter, melted
- 3⁄4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 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).
- In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
- 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.
- When ready to serve, spoon warmed glaze onto the top of each pancake.
- A few helpful tips: *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!
- If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.