Saturday, October 1, 2011

Cinnamon Roll Pancakes

Thanks to a tweet by the Pioneer Woman earlier this week about a recipe from Recipe Girl, we had a deliciously sweet breakfast this morning.  

This recipe starts with a basic pancake batter, but while they are cook on the griddle, you swirl a sugary, cinnamon-y, buttery filling on top.  When you flip the pancake, the underside melts into the pancake and caramelizes as it finishes cooking.  


To top it all off, drizzle on a powdered sugar glaze, just as you would with a big thick cinnamon roll.  So delectable!  This recipe makes four fairly large pancakes, but as decadent as they are, that was plenty for just the two of us!

I have some sugary cinnamon-y buttery mixture leftover, and I can’t wait to use it for a late night snack of cinnamon toast (the “right way”). 

Cinnamon Roll Pancakes
Makes four 6-inch pancakes

The original recipe uses a cream cheese glaze, but since I didn’t have any cream cheese, I made a glaze with powdered sugar, cream, milk, and vanilla.

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 tablespoon canola oil
1 large egg

Cinnamon Filling:
½ cup butter, very soft
¾ cup brown sugar, packed
1 tablespoon cinnamon

¾ cup powdered sugar
2 tablespoons heavy cream
2 tablespoons milk
¼ teaspoon vanilla

To make the pancake batter, whisk together the flour, baking powder and salt in a medium bowl.  In a separate bowl or measuring cup, whisk together the milk, oil and egg.  Make a well in the dry ingredients and pour in the milk mixture.  Mix just until combined (the batter will be lumpy).  Set aside.

To make the cinnamon filling, mix together the softened butter, brown sugar and cinnamon until well combined. Scrape the mixture into a quart-sized resalable plastic bag.  Snip off a small piece of the corner of the bag and set aside. 

To make the glaze, stir together the powdered sugar, heavy cream, milk and vanilla until smooth.  Add in additional milk to reach a drizzling consistency.  Set aside until the pancakes are finished.

To cook the pancakes, pour about one quarter of the pancake batter on a preheated griddle or non-stick skillet (I made two pancakes at a time on my griddle).  After about a minute, pipe the cinnamon filling in a spiral pattern onto the pancake.  When the surface of the pancake starts to bubble and the edges appear dry, flip the pancake.  Finish cooking the pancake on the other side for a couple of minutes, then carefully flip the pancake onto the serving plate (so you can see the cinnamon swirl side).  In between batches, it’s a good idea to wipe the excess cinnamon filling off of the griddle, or it will burn.

Drizzle the glaze over the pancakes and serve immediately!

(Recipe adapted from Recipe Girl)

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