Cinnamon Roll Pancakes
In my free time (usually after the little one goes to bed), I used to stumble around the internet. StumbleUpon.com brought me to a food blog known as RecipeGirl.com, and more specifically, the recipe found below. It is an amazing, delicious, filling, wonderful food. First, I pulled this off of RecipeGirl.com. This is not in any way, my own. I just made it and felt the need to share it :). On to the food!
Here is the recipe (italicized words are my thoughts and notes):
Cinnamon Roll Pancakes
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat…
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil (I didn’t have any canola oil, but vegetable oil seems to work as well)
1 large egg, lightly beaten
1/2 cup butter, melted (1/2 cup = 1 stick of butter. Not 4oz. Just sayin’)
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 teaspoon vanilla extract
1. 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).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie (I don’t recommend actual Ziplock(R) brand bags due to the fact that the corners are folded back in the bag) and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted (I was unable to get these two to melt completely and blend together as well as I would have liked). Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and 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 a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl. (I finally saw this tip after my first 2 pancakes were done. I strongly recommend following this tip.)
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.
Note: Once you flip the pancake, the filling spreads out all over and will caramelize. This leaves you with an indented spiral in your pancake.
These pancakes are a wonderful breakfast. However with that being said, I would recommend making them smaller if you’re serving more than 2-3 people. Or making a second batch. The little one keeps asking me to make them, so, I must be doing something right. As I mentioned, these are pretty filling pancakes. Keep that in mind when making them.