We are now officially into things I have made since my husband moved to Colorado. Things he took to Colorado include our (my) camera! So I am stuck with my seriously old point and shoot. Which is such a shame with amazing breakfasts like this, you get stuck with not great pictures. But….I will get my camera back, and you will get good pictures again! It just might be awhile 🙁
I did it, I finally caved and made Cinnamon Roll Pancakes. I have seen these all over different blogs. I do not know where it originated, but whoever came up with it is genius!! It really was only a matter of time before I tried these. Pancakes are a big hit at our house, and my 6 year old can barely go a day without something cinnamon. I knew these would be a huge hit, and they were! I made these for the first weekend that my husband was gone. I figured we had made it through 7 days alone, we deserved a special treat!
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 Tbls canola oil
1 egg, lightly beaten
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbls cinnamon
4 Tbls butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla
To make Pancakes:Whisk together flour, baking powder and salt. Add milk, oil and egg. Whisk until just combined (lumps are good).
To make Filling: Mix butter, brown sugar and cinnamon. Put filling into a zip loc bag and set aside.You do not want this to get too liquidy. About the consistency of toothpaste. If it gets too hard, you can microwave it for a few seconds.
To make Glaze: Heat butter and cream cheese until melted. Mix until smooth; whisk in powdered sugar and vanilla.
Heat large skillet or Griddle over medium-low heat. Spray with nonstick spray. Pour about 1/2 cup batter into pan. Cut the corner of your bag of filling and squeeze a spiral of the filling onto the top of the pancake. Flip carefully when bubbles begin to appear on the surface. Cook for about another 1-2 minutes.
Serve with glaze drizzled over pancakes!