CINNAMON ROLL PANCAKES
For the Pancakes:
4 C. all-purpose flour
8 Tsps. baking powder
2 Tsp. salt
4 C. milk
4 Tbsps. vegetable oil
4 Large eggs, lightly beaten
For the Cinnamon Filling
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 Tbsp. ground cinnamon
For the Cream Cheese Glaze
1/2 C. butter
4 Oz. cream cheese
1 1/2 C. powdered sugar
1 Tsp. vanilla
HOW TO MAKE:
To make the Cinnamon Filling:
1-Mix the three ingredients together.
2- Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
3-Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
4-Stir them together until everything is moistened leaving a few lumps.
5-Heat your griddle to exactly 325 degrees.
6-You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.
7-Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl.
8-Wait until the pancake has lots of bubble before you try to turn it.
9-You will find that when you turn it the cinnamon swirl will melt.
10-The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
11-In a microwave safe bowl melt the butter and cream cheese and then stir together.
12-Whisk in the powdered sugar and vanilla.
13-Add a little milk if needed to make
it a glaze consistency.
14-Place pancake on plate, then cover with cream cheese glaze.
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