CINNAMON ROLL PANCAKES

For the Pancakes:
            1 cup flour
            2 tsp. baking powder
            1/2 tsp. salt
            1 cup milk
            1 Tbsp. canola oil
            1 large egg, lightly beaten

            (OR use boxed pancake batter)

Cinnamon Filling:

            1/2 cup butter, melted
            3/4 cup packed brown sugar
            1 Tbsp. ground cinnamon
        
Cream Cheese Glaze:
            4 Tbsp. butter
            2 oz. cream cheese
            1 1/4 cups powdered sugar
            1 tsp. vanilla extract
 

 

1^st Prepare Cinnamon Filling: In a medium bowl, mix butter, brown sugar, and cinnamon.  Scoop the filling into a small baggie and set aside. (You want this to rest and ‘set up’ while you are preparing the other ingredients.  It’s best if it gets a little thicker- you don’t want it liquidy.)

Prepare Pancake Batter: 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.)  OR, if using a boxed mix, prepare according to package directions.

Prepare Cream Cheese Glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.  Whisk together until smooth, then whisk in powdered sugar and vanilla.  Set aside.

Heat a large skillet or griddle over medium-low heat.  Spray with non-stick cooking spray.  Scoop about 1/2 cup pancake batter onto the skillet.  Snip the corner of your cinnamon filling baggie 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 spatula and cook until lightly browned on the underside, 1 to 2 minutes more.  Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake.