This is Chelsea's recipe, but I'm posting in case she doesn't get around
to it. It was originally found on Recipe Snobs from a link on Pinterest. When she came to visit last week, she made this several times
and found the secret for smooth, easy to swirl, cinnamon mixture was in
the unsalted butter. These seem much healthier than a cinnamon
roll for breakfast, and not to mention much faster and easier. Try them
they might be your new favorite.
I chose to mix the cinnamon and sugar mixture right in the bag in the microwave. You want a thin stream so be sure and cut a small tip off the bag.
I thought this stream was a little heavy so I changed to a new bag with a smaller tip.
Add a little icing (I thought it was good with maple syrup as well).
Enjoy!
Cinnamon Roll Pancakes
Cinnamon
Filling
4 tablespoons (1/2 stick) unsalted
butter, just 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
Prepare
the cinnamon filling: In a medium bowl, stir together the butter (needs to be
unsalted), brown sugar, and cinnamon. Scoop the filling into a quart-sized
heavy zip baggie and set it aside.
Prepare
the glaze: In a small pan, heat the butter over low heat until melted. Turn off
the heat and whisk in the cream cheese until it is almost smooth. Sift the
powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside
while you make the pancakes.
Prepare
the pancake batter: In a medium bowl, whisk together the flour, baking powder
and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a
few small lumps are fine).
Cook
the pancakes: Heat a large, nonstick skillet over medium-heat and spray with
nonstick spray. Use an ice cream scoop (or I used a 1/4 cup measuring cup) to
add the batter to the pan. Use the bottom of the scoop or cup to spread the
batter into a circle about 4-inches in diameter (I did not have to do this
because my batter was thin enough to spread out by itself). Reduce the heat to
medium low. Snip the corner of your baggie of cinnamon filling and squeeze the
filling into the open corner (you may need to knead the cinnamon filling before
clipping the bag, as the filling tends to separate a little). When your pancake
begins to form bubbles, add the filling. Starting at the center of the pancake,
squeeze the filling on top of the pancake batter in a swirl, just as you see in
a regular cinnamon roll (be careful not to get the filling to close to the
side. You want to keep it about a 1/4 of an inch away from the edge or it will
bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin
popping on top of the pancake and it's golden brown on the bottom. Slide a
thin, wide metal spatula underneath the pancake and gently but quickly flip it
over. Cook an additional 2 to 3 minutes, until the other side is golden as
well. When you flip the pancake onto a plate, you will see that the cinnamon
filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper
towel, and repeat with the remaining pancake batter and cinnamon filling.
Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of
glaze.
Yields:
Eight 4-inch pancakes
