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
1st 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.

No comments:

Related Posts Plugin for WordPress, Blogger...