Cinnamon Roll Pancakes
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
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoon butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine)
In a separate bowl, mix butter, brown sugar and cinnamon.
Scoop the filling into a small zip baggie and set aside. You want this to remain super-liquidy. It is best if it becomes a consistency similar to toothpaste.
In a microwavable bowl, heat butter and cream cheese until melted.
Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet.
(I found that this made a pretty large pancake and we prefer smaller ones, so after the first one failed…..
…. we went for smaller pancakes)
Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake.
When the bubbles begin to appear on the surface, flip carefully 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 oven until ready to serve.
When ready to serve, spoon warmed glaze onto the top of each pancake.