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Friday, February 8, 2013

Cinnamon Roll Pancakes



Butter.  Cinnamon.  Brown sugar.  Homemade pancakes.  Yum, yum, yum!

NOTE:  Those of you who are trying to lose weight, eat natural foods, consume less sugar, or limit carbs in your diet... you should probably stop reading right now.  If you continue, you will feel compelled to make these delicious, unhealthy, and marvelously sugar-filled pancakes.  And then there's no turning back!

Enjoy these as a special morning treat.  You might not even need syrup!

Ingredients

Cinnamon filling
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

  Directions

Cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.


Pancake batter: 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).

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.  Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. 
Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. 
 Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. 
Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). 
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. 
Slide a thin, wide spatula underneath the pancake and gently but quickly flip it over. 
Cook an additional 2 to 3 minutes, until the other side is golden as well. 
When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. 
Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. 
 Serve warm.  

Happy munching!



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