Make These I MusT!!!
Cinnamon Roll Pancakes
http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day.
Eat a short stack for breakfast, enjoy them for lunch, or make a dinner
out a manhole-sized pancake… guilt free… because you’re merely
celebrating their existence. How do you like your pancakes?
Buttermilk? Sweet Potato? Whole Grain? Fruit topped? Whipped Cream?
I don’t usually care for any of that fancy stuff, but I can tell with
absolute certainty that over-cooked, crusty pancakes have no place in my
world. I like my pancakes fluffy. And sometimes I like slices of
banana cooked inside. A good dose of real maple syrup is what I prefer
to drizzle on top. But recently I started dreaming about mixing
cinnamon rolls and pancakes together… and this is what I came up with-
my new favorite pancake: Cinnamon Roll Pancakes.
I have a wonderfully fluffy pancake batter that I like to use (recipe
below) so I swirled a bit of cinnamon roll filling into the pancake.
And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
You might find three of these stacked in a fancy breakfast
restaurant, but I’m gonna tell you that one pancake is all you need.
It’s like eating a cinnamon roll, and no one needs more than one
cinnamon roll for breakfast. Or certainly no more than two
See, just like a cinnamon roll. Love this. I can eat this pancake
just as you see it, but you really need to add the glaze to get the full
cinnamon roll-effect. Read on…
Oh yeah. A warmed cream cheese glaze drizzled on top really
completes this pancake. No syrup needed. Let me say that again: No.
Syrup. Needed.
There you have it: Cinnamon Roll Pancakes.
With lots of ooey, gooey cream cheese glaze drizzled on top. Do
yourself a favor and treat yourself to a pancake today. Go get ‘em.
These babies are just like eating a cinnamon roll, which is a perfectly
okay… once in a while, right? I mean, it’s not like I put chocolate
chip cookie dough in them or anything. Hmmmm.
Cinnamon Roll Pancakes
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare pancake batter: 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).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop
the filling into a small zip baggie and set aside. You don't want this
to remain super-liquidy. It's best if it becomes a consistency similar
to toothpaste.
3. 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.
4. Heat large skillet over medium-low heat. Spray with nonstick
spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of
your baggie of filling and squeeze a spiral of the filling onto the top
of the pancake. When bubbles begin to appear on the surface, flip
carefully with a thin spatula, and cook until browned on the underside, 1
to 2 minutes more. Transfer to a baking sheet or platter and keep in a
warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up
too quickly. Don't flip them until you see those bubbles starting to
pop on top. Flip them with a wide spatula so you can grasp the whole
thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so
and then swirl the cinnamon onto the batter. That'll give it a chance
to set a little before you add the swirl.
*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. On that same note,
it shouldn't be too runny. The consistency of soft toothpaste is
perfect. If it's melty and runny, it will tend to run all over your
pancakes. Once you micro it, let it sit on the counter at room temp for
a while until it thickens slightly.
http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day.
Eat a short stack for breakfast, enjoy them for lunch, or make a dinner
out a manhole-sized pancake… guilt free… because you’re merely
celebrating their existence. How do you like your pancakes?
Buttermilk? Sweet Potato? Whole Grain? Fruit topped? Whipped Cream?
I don’t usually care for any of that fancy stuff, but I can tell with
absolute certainty that over-cooked, crusty pancakes have no place in my
world. I like my pancakes fluffy. And sometimes I like slices of
banana cooked inside. A good dose of real maple syrup is what I prefer
to drizzle on top. But recently I started dreaming about mixing
cinnamon rolls and pancakes together… and this is what I came up with-
my new favorite pancake: Cinnamon Roll Pancakes.
I have a wonderfully fluffy pancake batter that I like to use (recipe
below) so I swirled a bit of cinnamon roll filling into the pancake.
And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
You might find three of these stacked in a fancy breakfast
restaurant, but I’m gonna tell you that one pancake is all you need.
It’s like eating a cinnamon roll, and no one needs more than one
cinnamon roll for breakfast. Or certainly no more than two
See, just like a cinnamon roll. Love this. I can eat this pancake
just as you see it, but you really need to add the glaze to get the full
cinnamon roll-effect. Read on…
Oh yeah. A warmed cream cheese glaze drizzled on top really
completes this pancake. No syrup needed. Let me say that again: No.
Syrup. Needed.
There you have it: Cinnamon Roll Pancakes.
With lots of ooey, gooey cream cheese glaze drizzled on top. Do
yourself a favor and treat yourself to a pancake today. Go get ‘em.
These babies are just like eating a cinnamon roll, which is a perfectly
okay… once in a while, right? I mean, it’s not like I put chocolate
chip cookie dough in them or anything. Hmmmm.
Cinnamon Roll Pancakes
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare pancake batter: 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).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop
the filling into a small zip baggie and set aside. You don't want this
to remain super-liquidy. It's best if it becomes a consistency similar
to toothpaste.
3. 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.
4. Heat large skillet over medium-low heat. Spray with nonstick
spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of
your baggie of filling and squeeze a spiral of the filling onto the top
of the pancake. When bubbles begin to appear on the surface, flip
carefully with a thin spatula, and cook until browned on the underside, 1
to 2 minutes more. Transfer to a baking sheet or platter and keep in a
warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up
too quickly. Don't flip them until you see those bubbles starting to
pop on top. Flip them with a wide spatula so you can grasp the whole
thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so
and then swirl the cinnamon onto the batter. That'll give it a chance
to set a little before you add the swirl.
*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. On that same note,
it shouldn't be too runny. The consistency of soft toothpaste is
perfect. If it's melty and runny, it will tend to run all over your
pancakes. Once you micro it, let it sit on the counter at room temp for
a while until it thickens slightly.