- 4tbsp unsalted butter, just melted (not boiling)
- ¼ cup + 2 tbsp packed light brown sugar
- ½ tbsp ground cinnamon
Cream Cheese Glaze:
- 4tbsp unsalted butter
- 56 grams cream cheese
- ¾ cup icing sugar
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 2tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tbsp canola or vegetable oil
Cinnamon Bun Pancakes!Cinnamon Filling:
In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a small zip lock bag and set it aside.Cream Cheese Glaze:
In a small pan, heat the butter over low heat until metled. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the icing sugar into the pan and add the vanilla essence. Mix together and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Melt a bit of butter in a nonstick pan on medium heat. Scoop a large spoonful of batter into the pan and spread into a circle. Snip the corner of your snap lock bag filled with cinnamon filling. Squeeze the cinnamon filling onto the top of your pancake in a swirl pattern. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom then flip. Cook for another 2-3 minutes and then serve.
Reheat your cream cheese glaze and drizzle on top of your pancakes! Bon appetite!
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