Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Emily F.

Yield: 6-8 pancakes

Pancakes:
1 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 c. milk
1 TB canola oil
1 large egg, lightly beaten

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).

Cinnamon Filling:
½ c. butter, melted
¾ c. brown sugar, packed
1 TB ground cinnamon

In a medium bowl, mix butter, brown sugar and cinnamon. Scoop into a small zip baggie and set aside. Let it become a consistency similar to toothpaste.

Cream Cheese Glaze:
4 TB butter
2 oz. cream cheese
¾ c. powdered sugar
½ tsp. vanilla extract

In a medium, microwave-safe bowl heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

To make cinnamon roll pancakes:

Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about ¾ cup batter onto the skillet. Let the batter sit a minute or so on the griddle before squeezing a spiral of the filling onto the top of the pancake (snip corner of baggie). Flip once bubbles begin to form and cook on other side.

When ready to serve, spoon warmed glaze onto the top of each pancake.

*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Once you microwave it, let it sit on the counter at room temp for a while until it thickens slightly.