#Recipe—Cinnamon Roll Pancakes
Recipe Girl’s Cinnamon Roll Pancakes
Prep Time:
25 minutes
Cook Time:
10 minutes
Yield:
Eight 5-inch pancakes
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Instructions:
Cinnamon filling—Stir together the butter, brown sugar and cinnamon. Place the filling into a quart-size zippered storage baggie. Allow to thicken at room temperature while completing the next step in the process. Filling texture will be similar to squeezing toothpaste out of a tube when ready for use.
Glaze—Melt the butter over low heat. Add cream cheese and whip until smooth. Remove the pan from heat. Mix in the powdered sugar and vanilla, then set aside.
Pancake batter—whisk the flour, baking powder and salt in a medium bowl. Stir in the milk, egg and oil, just until the batter is moistened (small lumps are okay).
Spray a large skillet with non-stick spray and heat to a medium temperature. Utilize an ice cream scoop or 1⁄3 cup measuring cup to add batter to the skillet. Use the bottom of the utensil to spread the batter into an even circle (about 5 inches in diameter). Reduce the heat to medium-low.
Inside the baggie, stir the cinnamon filling before using. Then snip the corner of the baggie. Pipe cinnamon filling on each pancake, beginning from the center and swirling outward.
Cook about 3-4 minutes, until bubbles begin to appear and the pancake is golden brown on the bottom. With a thin spatula, gently and quickly flip the pancake. Cook an additional 2-3 minutes until both sides are golden brown.
Transfer pancake onto a plate. Re-spray the skillet with non-stick cooking spray, and cook the remaining batter into pancakes.
Drizzle cream cheese glaze over the stack of pancakes and serve. Enjoy.
These pancakes are unbelievably wonderful. Recipe Girl posts recipes on her blog and also has a cookbook available. http://www.recipegirl.com/
Prep Time:
25 minutes
Cook Time:
10 minutes
Yield:
Eight 5-inch pancakes
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Quick Tip—boxed batter mix can be used to shorten prep time.
Instructions:
Cinnamon filling—Stir together the butter, brown sugar and cinnamon. Place the filling into a quart-size zippered storage baggie. Allow to thicken at room temperature while completing the next step in the process. Filling texture will be similar to squeezing toothpaste out of a tube when ready for use.
Glaze—Melt the butter over low heat. Add cream cheese and whip until smooth. Remove the pan from heat. Mix in the powdered sugar and vanilla, then set aside.
Pancake batter—whisk the flour, baking powder and salt in a medium bowl. Stir in the milk, egg and oil, just until the batter is moistened (small lumps are okay).
Spray a large skillet with non-stick spray and heat to a medium temperature. Utilize an ice cream scoop or 1⁄3 cup measuring cup to add batter to the skillet. Use the bottom of the utensil to spread the batter into an even circle (about 5 inches in diameter). Reduce the heat to medium-low.
Inside the baggie, stir the cinnamon filling before using. Then snip the corner of the baggie. Pipe cinnamon filling on each pancake, beginning from the center and swirling outward.
Cook about 3-4 minutes, until bubbles begin to appear and the pancake is golden brown on the bottom. With a thin spatula, gently and quickly flip the pancake. Cook an additional 2-3 minutes until both sides are golden brown.
Transfer pancake onto a plate. Re-spray the skillet with non-stick cooking spray, and cook the remaining batter into pancakes.
Drizzle cream cheese glaze over the stack of pancakes and serve. Enjoy.
For more recipes from The Deputy’s Perfect Match, visit Pinterest.
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