Tuesday, July 22, 2014

Cinnamon Roll Pancakes

The Menu:
Cinnamon Roll Pancakes

 
 
The Original Recipe:
I found this on Pinterest. It says recipe from RecipeGirl. I remember that I was concerned when I flipped them because the cinnamon would ooze out the sides and stay on the skillet. I had to wipe the skillet in-between each batch. It's ok. I think that's how it works. I also remember these being delicious, but I haven't made them since this day. They were messy to make, haha. It was to early in the morning to clean that much afterwards. I am lazy...
 
Cinnamon Roll Pancakes
 
Cinnamon Filling
1/2 stick butter, melted
1/4 cup plus 2 tbls packed light brown sugar
1/2 tbls cinnamon
 
Cream Cheese Glaze
1/2 stick butter
2 oz. cream cheese (room temp)
3/4 c. powder sugar
1/2 tsp. vanilla extract
 
Pancakes
1 cup flour
2 tsp. baking powder
1/2 tsp salt
1 cup milk
1 large egg (lightly beaten)
1 tbls. canola oil
 
 
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
 
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*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!
 
 
 


No comments: