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Pancakes: Cinnamon Roll
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| Batter | |
| 1 1/2 cups | flour |
| 1 Tbs | baking powder |
| 3 Tbs | granulated sugar |
| 1/4 tsp | salt |
| 1 | egg |
| 1 cup | milk |
| 1 tsp | vanilla extract |
| Cinnamon filling | |
| 6 Tbs | unsalted butter, melted |
| 3/4 cup | brown sugar, packed |
| 1 1/2 Tbs | cinnamon |
| Cream-cheese glaze | |
| 1/4 cup | unsalted butter |
| 56 gm | cream cheese |
| 3/4 cup | icing sugar |
| 1/2 tsp | vanilla extract |
| 2-3 Tbs | milk |
Make the pancake batter.
Whisk flour, baking powder, salt, sugar.
Add egg, milk, vanilla and mix.
Make the filling.
Combine melted butter, brown sugar and cinnamon.
Place in a resealable bag.
Make rage glaze.
Beat the butter and cream cheese until smooth and creamy.
Add the sugar and vanilla.
Add milk to thin the glaze.
Pour 1/2 cup of pancake batter into heated, oiled pan.
Cut a hole in the corner of the sugar bag.
Squeeze the bag to pipe a swirl of filling onto the centre of the pancake.
When the batter begins to bubble the pancake is ready to be flipped.
Drizzle the glaze over.
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