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Pancakes: Cinnamon Roll
Nb persons: 0
|1 1/2 cups||flour|
|1 Tbs||baking powder|
|3 Tbs||granulated sugar|
|1 tsp||vanilla extract|
|6 Tbs||unsalted butter, melted|
|3/4 cup||brown sugar, packed|
|1 1/2 Tbs||cinnamon|
|1/4 cup||unsalted butter|
|56 gm||cream cheese|
|3/4 cup||icing sugar|
|1/2 tsp||vanilla extract|
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.