Sundays tend to be "eat more breakfast than usual" days in our house. It's the day when I go out for longer runs so I'm normally up around 5:30 so I can eat, hydrate, glance through the paper, smell some fresh air and wake up before I head out for a few hours. So even though I love having pancakes before a run, I normally don't eat them unless they were frozen and reheated. (Blech?) I've confessed this before - but it needs to be re-confessed - I've never been successful with pancakes so Ron is the griddle-man. Yep. I refuse to attempt pancakes unless Ron is the one making them. It's worthless (and embarrassing).
These pancakes were so fun and very decadent! I wouldn't eat these everyday but they are definitely going to become an occasional treat! They tasted exactly like cinnamon rolls, without all of the rolling, so I was very pleased. Thanks, Regina, for reading my blog and for forwarding along such a fun recipe!
Cinnamon Roll Pancakes
from Recipe Girl
Yield: about 4 large pancakes
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 Tbsp canola oil
- 1 large egg, lightly beaten
- 1/2 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 Tbsp ground cinnamon
- 4 Tbsp butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Prepare pancake batter: in a medium bowl, whisk together the flour, baking powder, and salt. Whisk in milk, oil and egg, just until batter is moistened.
- Prepare cinnamon filling: in a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small ziploc bag and set aside. The filling should become a consistency similar to toothpaste, not liquidy. (If it gets too hard, pop it in the microwave for a few seconds to soften it up again but let it sit out for a bit to harden before adding it to pancake batter - it will be too runny and run all over your pancakes it it's too liquid.)
- Prepare cream cheese glaze: in a microwave-safe bowl, heat butter and cream cheese until melted. Whisk together until smooth then add in powdered sugar and vanilla extract, set aside.
- Heat large skillet or griddle over medium-low heat. Spray with nonstick spray. Scoop about 2/3-3/4 cup of batter onto the skillet or griddle. After about one minute, snip the corner of your bag with cinnamon filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, carefully flip them with a thin spatula, and cook until browned on the underside, 1-2 minutes more. Transfer to a baking sheet or platter and keep in a warm over until ready to serve.
- When ready to serve, spoon warmed glaze onto the top of each pancake.
OMG...these look soooooooo delicious. I can tell from the picture of Ron that he was in heaven. Regina wants you to move home and start a bakery.ReplyDelete