February 26, 2012

Cinnamon Roll Pancakes

One of the blogs I follow suggested making these Cinnamon Roll Pancakes as a last-minute Valentine's Day present. I tracked the original recipe down to RecipeGirl.com (as far as I can tell). Although my hubby and I opted to go the "cards only" route this year (and it would have been ridiculously early to get up to make these before he went to work), I flagged this recipe for the future. You can tell how compelling the recipe is because the future for me was less than two weeks. Normally, my future for baking purposes is several months ... or years.

These are downright delicious. Fluffy pancakes that taste like cinnamon rolls.

Cinnamon Roll Pancakes
Cinnamon Filling
4 Tbsp. unsalted butter, just melted (not boiling)
1/4 cup + 2 Tbsp. packed light brown sugar
1/2 Tbsp. ground cinnamon
Cream Cheese Glaze
4 Tbsp. unsalted butter
2 oz. cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1 cup all-purpose flour (I used about an additional 1/4 cup)
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp. canola or vegetable oil

Prepare the cinnamon filling first. 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. You want the filling to be the consistency of toothpaste by the time you make the pancakes. (I put mine in the refrigerator for just a few minutes.)

To prepare the glaze, heat the butter over low heat in a small pan 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.

To prepare pancake batter, 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).

To cook the deliciousness, 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. Makes 8 to 9 pancakes.

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