cooking with cadee

Cinnamon Roll Pancakes

Ingredients:

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

Cinnamon Filling:

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

 Directions:

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)

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.

ENJOY!!!