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PANCAKES - Cinnamon Roll Pancakes :]>
Nb persons: 0
Yield: 4 servings (4 pancakes)
Preparation time:
Total time:
Source:
| [Brunch] Ingredients: 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 |
| CINNAMON FILLING: | |
| 1/2 cup | butter, melted |
| 3/4 cup | brown sugar, packed |
| 1 Tablespoon | ground cinnamon |
| CREAM CHEESE GLAZE: | |
| 4 Tablespoons | butter |
| 2 ounces | cream cheese |
| 3/4 cup | powdered sugar |
| 1/2 teaspoon | vanilla extract |
Directions:
1. 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 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. Let pancake set for a minute before swirling the filling on the top. 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 warmed glaze onto the top of each pancake.
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