Cinnamon Roll Pancakes

Another great pinterest find. The original blog post can be found HERE.

I made a slight modification though. The original recipe called for what I thought was more than enough swirl and icing. So instead I double the batter amount and kept the swirl and icing portions the same. I still ended up with alot of swirl left over. The following recipe is doubled batter, halved swirl and the same icing. It makes just about enough for my, hubby and my two sons (who each eat twice as much as I do!)

Ingredients

PANCAKES:
2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 Tablespoons canola oil
2 large eggs, lightly beaten

CINNAMON FILLING:
1/4 cup butter, melted
3/8  cup brown sugar, packed (half of 3/4)
1/2 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

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.

The ingredients and directions were copied from the original blog. This tends to make a big mess, so make sure you either use a good non stick griddle or put your pans and utensils in hot soapy water before washing for easier clean up.