Cinnamon Roll Pancakes


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…

20140629-092342-33822283.jpg Then, that the cinnamon filing was too liquid…

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Finally, using a spoon and really mixing the filling well, I got something close to what it should look like…

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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…

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But, once the cream cheese glaze was added, it not only looked good, it tasted great!  I was just like eating a cinnamon roll!

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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

For 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 (from Farmer Kim)

(OR use a boxed pancake batter)

Cinnamon Filling:
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

DIRECTIONS

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.

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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.

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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.

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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).

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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.

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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.

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When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

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Makes 4 pancakes – serves 4.

 

 

 

 

 

 

 

 

 

Categories: Breakfast, Recipe | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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