I made this recipe but topped it with cinnamon apple compote instead of the cream cheese glaze and it was awesome to make the compote peel and dice one apple and sauté in a tablespoon of butter when the apple is halfway cooked add 2 tablespoons of brown sugar and a tablespoon of cinnamon store together till all melted and apples are coated put on top of pancake and eat
CINNAMON ROLL PANCAKES
INGREDIENTS:
For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Prepare Cinnamon Filling first:
- In a medium bowl, mix butter, brown sugar and cinnamon.
- Scoop the filling into a small zip baggie and set aside.
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 OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze:
- In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
- Whisk together until smooth, then whisk in powdered sugar and vanilla.
- Set aside.
- Heat a large skillet or griddle over medium-low heat.
- Spray with non-stick cooking spray.
- Scoop about 1/2 cup of pancake batter onto the skillet.
- Snip the corner of your cinnamon filling baggie 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 spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
- When ready to serve, spoon warmed cream cheese glaze on top of each pancake.
- Enjoy!