CINNAMON ROLL PANCAKES
- 4 Tbsp (1/2 stick) butter, melted
- 1/4 cup + 2 Tbsp. packed light brown sugar
- 2 tsp. ground cinnamon
- 4 Tbsp (1/2 stick) butter, softened
- 2 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 1 Tbsp. canola or vegetable oil
- more oil for the griddle
In a medium bowl, stir together the butter, brown sugar and cinnamon. Pour the filling into a squeeze bottle, or a zip top bag and set aside.
Prepare the Glaze:
In a small pan, heat the butter over low heat until melted. Pour the butter into a mixer and add the cream cheese; beat until almost smooth. Add the powdered sugar and beat until smooth. Add the vanilla extract; set aside.
Prepare the Pancake Batter:
In a medium bowl, whisk together the flour, baking powder and salt. Add in the milk, buttermilk, egg and 1 Tbsp. of oil. Stir until just moistened, a few lumps remaining is fine.
Cook the Pancakes:
Preheat your griddle to 400 degrees F. Drizzle with oil and pour about a 1/3 cup batter on griddle and spread slightly to create an even circle about 4-inches in diameter. Using the squeeze bottle (if using a zip top bag snip the corner of the bag and squeeze the filling out of the zip top bag) squeeze the filling on top of the pancake batter in a swirl.
Cook the pancakes about 2-3 minutes before turning, the trick is to wait until bubbles form and start to pop before turning them. Flip and cook pancakes for an additional 2-3 more minutes, until the other side is golden brown.
Serve pancakes with the swirl on top and drizzle with the cream cheese glaze.
Makes 3-4 servings
You can find more recipes in our Cookbook Rocky Mountain Lodge & Cabins' Favorite Recipes. Purchase your copy today!