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Cinnamon Roll Pancakes

Delicious pancakes to liven up any morning
2/5/13

Basic Pancake Recipe

Ingredients:

2 cups flour

teaspoon salt

6 Teaspoons baking powder

1 Tablespoon sugar

2 eggs

2 cups milk

2 Tablespoons oil

Directions:

     Mix all dry ingredients together with whisk

     Beat eggs and milk together until blended

     Add liquid ingredients into the dry and mix just until blended

     Stir in oil

 

Heat griddle on medium heat and spray with non stick spray

Drop batter (about cup) onto griddle

Once bubbles form on top of pancake, flip to cook other side...approximately 2-3 minutes per side

Serve with maple syrup or fruit sauce like fresh strawberries or blueberries

Variations:  Add pumpkin puree, mashed bananas, nuts, berries, diced apples to batter prior to cooking.

 

Cinnamon Roll Pancakes

Make basic batter as above and include:

CINNAMON FILLING: 
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 
1/4 cup + 2 tablespoons packed light brown sugar 
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE: 
4 tablespoons (1/2 stick) unsalted butter 
2-ounces cream cheese, at room temperature 
3/4 cup powdered sugar 
1/2 teaspoon vanilla extract

 

Directions:

     Prepare the basic pancake batter (as above)

     Prepare cinnamon filling as above by stirring all ingredients together in a small bowl.  Pour filling into a zipper type baggie and set aside.  The filling should be thick like toothpaste...not thin.  Mix in bag to mix as the butter will want to separate.

     Prepare the glaze by melting the butter and whisking in the cream cheese until smooth.  Then add the powdered sugar and vanilla.  Set aside as a topping for pancakes.

     Cook the pancakes: 

o     Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.

o     Add the batter to the pan...about 1/3-1/2 cup and spread the batter into a circle

o     Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.

o     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.

o     Flip pancakes over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

o     Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

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