These were the new addition to our 2013 Mardi Gras pancake dinner, per the request of my husband. Good choice, my dear! These taste exactly like a cinnamon roll in pancake form, which is definitely as amazing as it sounds.
It all starts with a pretty basic pancake recipe, but when the batter starts to bubble, you swirl on a cinnamon filling. It looks normal at first, but when you flip the pancake and cook the other side, it somehow indents the pancake to make it look like a real cinnamon roll. Magically delicious!
Then drizzle on the cream cheese glaze, serve with a side of bacon or sausage, and you have a mighty tasty meal! I wouldn’t eat these every day, but they sure would be a nice treat every once and a while when you want to splurge.
Cinnamon Roll Pancakes
4 Tbsp (1/2 stick) unsalted butter, just melted
1/4 cup + 2 Tbsp packed light brown sugar
1/2 Tbsp ground cinnamon
Cream Cheese Glaze:
4 Tbsp (1/2 stick) unsalted butter
2 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp vegetable oil
Yield: 8 pancakes
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.
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.
Source: Recipe Girl