Tuesday, June 14, 2011

Cinnamon Roll Pancakes

I know! 2 posts in one week!

As I've said before, Mondays are great days around our house.  It's really the only morning of the week my hubby & I have time to spend together.  We usually start the day off by cooking breakfast.  Normally I'm a yogurt & granola kind of girl, but I'll make an exception from time to time. 

This pancake recipe was so good.  Really sweet.  Have a really tall glass of milk to wash down all the sugar.

photo via here

{Cinnamon Roll Pancakes}
recipe compliments of Recipe Girl

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoons vanilla extract

Prepare pancake batter.  In a medium bowl, whisk together flour, baking powder & salt.  Whisk in milk, oil & egg just until batter is moistened (a few small lumps are fine.)

In a medium bowl, mix butter, brown sugar & cinnamon.  Scoop the filling into a small zip loc baggie & set aside.  You don't want this to remain super-liquidy.  It's best if it becomes a consistency similar to toothpaste.

In a medium, microwave-safe bowl, heat butter & cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar & vanilla extract.  Set aside.

Heat large skillet over medium-low heat.  Spray with nonstick spray.  Scoop about 1/4 cup batter onto the skillet.  Snip the corner of your baggie of filling & squeeze a spiral of the filling onto the top of the pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.  Transfer to baking sheet or platter & keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

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