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Name: Cinnamon Roll Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup All purpose flour; 2 teaspoons Baking powder; 1/2 teaspoon Salt; 1 cup Milk; 1 tablespoon Canola Oil; 1 Egg lightly beaten; 1/2 cup Melted Butter; 3/4 cup Brown sugar packed; 1 tablespoon ground cinnamon; 4 tablespoons Butter; 2 ounces Cream cheese; 3/4 cup Powdered sugar; 1/2 teaspoon Vanilla extract

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INGREDIENTS

Pancakes
1 cup All purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Milk
1 tablespoon Canola Oil
1 Egg ; lightly beaten
Cinnamon Filling
1/2 cup Melted Butter
3/4 cup Brown sugar ; packed
1 tablespoon ground cinnamon
Cream Cheese Glaze
4 tablespoons Butter
2 ounces Cream cheese
3/4 cup Powdered sugar
1/2 teaspoon Vanilla extract

INSTRUCTIONS

1. 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 (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling 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 thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

NOTES

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

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Cinnamon Roll Pancakes

Pancakes
1 cup All purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Milk
1 tablespoon Canola Oil
1 Egg lightly beaten
 Cinnamon Filling
1/2 cup Melted Butter
3/4 cup Brown sugar packed
1 tablespoon ground cinnamon
 Cream Cheese Glaze
4 tablespoons Butter
2 ounces Cream cheese
3/4 cup Powdered sugar
1/2 teaspoon Vanilla extract

1. 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 (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling 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 thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.

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Nutrition

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Serving Size: 1 Serving (1516g)
Recipe Makes: 1 Servings

Calories: 6074
Calories from Fat: 4167 (69%)

Amt Per Serving		% DV

	Total Fat 463g	617 %
	Saturated Fat 281.5g	1407 %
	Monounsaturated Fat 125.4g
	Polyunsanturated Fat 22g
Cholesterol 1378mg		424 %
Sodium 3551.4mg		122 %
Potassium 1459.2mg		38 %
Total Carbohydrate 469.1g		138 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 461.6g
Protein 39.9g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6074

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