Friday, August 2, 2013

Cinnamon Roll Pancakes

I don't have much time at all for Pinterest, but I sometimes have the urge to browse the various boards of my friends' and see what I might want to try. I've tried quite a few things that I've found, but not many have worked out well enough to want to try again. However, when I saw a picture of Cinnamon Roll Pancakes posted, I thought it would be a fun recipe to try for Sunday morning breakfast. And, wow, were they AMAZING!

Although my finished product didn't look as pretty as the posted pictures, they tasted way better than I had expected. They were so sweet that I think they should be considered more of a dessert than breakfast. As a matter of fact, we had enough batter and toppings left over, that we made them for the missionaries for a dessert after our Sunday dinner and they loved them!

The original recipe that I pinned was this one from

Cinnamon Roll Pancakes

Cinnamon Filling:
4 T. butter, melted but not boiling
1/4 + 2 T.  brown sugar
1/2 T. cinnamon

Cream Cheese Icing:
4 T. butter, softened
2-oz. cream cheese, softened
3/4 c. powdered sugar
1/2 t. vanilla

1 c. flour
2 t. baking powder
1/2 t. salt
1 c. milk
1 egg, lightly beaten
1 T. oil

Prepare the cinnamon filling: In a quart sized zip-lock bag, put all three ingredients and mix until smooth. Set aside.

Prepare the icing: In a quart sized zip-lock bag, put all the ingredients and mix (by squeezing ingredients) until smooth. Set aside.

Prepare the pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in the milk, egg and oil, just until batter is moistened.

Heat a large, nonstick skillet or griddle over medium heat and spray with nonstick spray. Use a 1/3 c. measuring cup to put batter on the hot pan. Use the bottom of the cup to spread the batter into a circle about 4-inches in diameter. Reduce the heat to medium low. Once you see bubbles start to form, snip the corner of your zip-lock bag of cinnamon filling and squeeze the filling on top of the pancake batter in a swirl, like shown in the top picture (making sure not to get close to the edge). Cook the pancake a couple of minutes longer, or until the bubbles start to pop and then use a metal spatula to flip the pancake (gently). Cook an additional couple of minutes, until the bottom is light brown and then take off the heat and flip onto a plate, with the swirl showing. Snip the tip of the icing bag and pipe some icing onto the pancake.

*You will want to wipe off your griddle/pan and spatula before starting another batch, as they get sticky and start to burn.

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