I promised to share the good, the bad and the ugly…here is a recipe I tried that tasted fantastic, but I could not get it to look right no matter how I changed my technique. First, I thought the hole in my plastic bag was too big…
Then, that the cinnamon filing was too liquid…
Finally, using a spoon and really mixing the filling well, I got something close to what it should look like…
The next problem washow the pancake looked once it got flipped. All the pictures I saw looked liked actual cinnamon rolls, only flat. But mine all looked like this…
But, once the cream cheese glaze was added, it not only looked good, it tasted great! I was just like eating a cinnamon roll!
Breakfast got rave reviews, so I will try again, starting with focusing on a thicker cinnamon filling and seeing how things go from there.
Cinnamon Roll Pancakes
Recipe adapted by AntoineSean (Pinterest) from: 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 (from Farmer Kim)
(OR use a boxed pancake batter)
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
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.
OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake (or drizzle it using a spoon).
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Transfer pancake (flipped back over so the cinnamon side is up) to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
Makes 4 pancakes – serves 4.