Cinnamon Roll Pancakes

On Saturday, I made my very first pancakes. Really, my very first ones! My mom always made them when I was growing up, and David likes to make them, so I just never have. Dave even offered on Saturday, but I decided to try it. They tasted delicious, but they weren’t pretty… so you get the pre-cooked picture 🙂 Besides, I was too busy eating them to take a picture of the finished product.

Dave had OJ with his, I had Pumpkin Spice coffee. Adelynn had water, mango, and went without topping :).

Cinnamon Roll Pancakes 

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 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

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 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 melted them together and that was a mistake! It caused my topping to look like puke. My advice: melt them separately. 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. 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. 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.

Enjoy some Fall breakfast!