|Cinnamon Roll Pancakes|
I don't normally add comments on recipes but I am making an exception for this recipe. First, if you have your own recipe for a pancake batter there is absolutely no reason to change to the recipe provided here.
Please don't be intimidated by the number of components or steps. Neither the cinnamon filling or glaze take more than a few minutes to put together. These pancakes are over the top delicious. Will definitely make these again. The challenge will be NOT making them too frequently.
Ingredients for Pancake Batter:
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon of baking soda
2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cup butter milk
2 tablespoons canola oil
Ingredients for Cinnamon Filling
1/4 cup butter melted
1/4 cup plus 2 tablespoons of brown sugar
1 1/2 teaspoons ground cinnamon
Ingredients for Cream Cheese Glaze:
1/4 cup butter
2 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla
Make the cinnamon filling by combining melted butter, brown sugar and cinnamon. Place into a disposable piping bag.
Make the batter by combining the dry ingredients then mixing to combine. Add the egg, buttermilk and canola oil. Mix until combined leaving just a few lumps. Do not over mix.
Make the cream cheese glaze by melting the butter and cream cheese then mixing in powdered sugar and vanilla. Add a bit of milk if needed if too thick.
Heat a griddle to 325 degrees. Add the pancakes and allow to cook until batter bubbles. Pipe on a spiral of cinnamon filling starting from the center of the pancake. Try to avoid having the cinnamon filling on the outside edge of the pancake. Flip the pancakes and complete cooking on the second side. Drizzle glaze over the pancake prior to service.