Ingredients: |
Ingredients: CINNAMON FILLING:
4 tbsp. butter, melted
1/4 c. + 2 tbsp. brown sugar
1/2 tsp. cinnamon
CREAM CHEESE GLAZE:
6 tbsp. butter
2 oz. cream cheese, softenend
3/4 c. powdered sugar
1/2 tsp. vanilla
PANCAKE BATTER:
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 large egg, lightly beaten
1 tbsp. vegetable oil
|
Directions: |
Directions:For the filling: In a small bowl, combine butter, brown sugar, and cinnamon. Pour into a ziploc bag and set aside.
For the glaze: Melt butter in small saucepan. Turn off heat and add cream cheese. Whisk until combined, then add powdered sugar and vanilla. Whisk until smooth and set aside.
For the batter: Combine flour, baking powder, and salt in a bowl. Whisk to combine. Add milk, egg and vegetable oil and stir just until combined. Lumps are good.
Using your 1/4 measuring cup, ladle batter onto a warmed skillet greased with cooking spray. Cut a tiny hole in the corner of your filling ziploc bag and hold on to it for a second. When pancakes have cooked long enough to form a border (for me, about 45 seconds to a minute), start at the middle and make a swirl with your filling. Stay away from the edges of the pancake or the filling will bleed out. Cook pancakes until tops bubble, then flip gently. Cook for another minute on the other side, then put on a plate.
By this time, my glaze had cooled and firmed a little, so I turned the heat back on under the pan and warmed it until it thinned a little, then drizzled it over my pancakes. |
This recipe for Cinnamon Roll Pancakes is from