Saturday mornings are one of my favorite times of the week. We get to sleep in (hahahaha…everyone except me and Zoey, who hasn’t yet discovered the appeal of late mornings) and before we go out to work hard and play hard, we usually share a special breakfast together. This week, Claire wanted to make everyone some cinnamon roll pancakes. The original recipe took a bit of tweaking to get right but eventually, we got the hang of it and they were a hit!
Ingredients:
Cinnamon Mixture
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Pancakes
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 Tablespoons canola oil
2 large eggs, lightly beaten
Cream Cheese Glaze
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
First, make the cinnamon mixture by thoroughly combining the butter, brown sugar, and cinnamon. Place in ziplock bag and place in fridge for at least 20 minutes to chill. Meanwhile, mix the cream cheese glaze ingredients until smooth. Set aside. Make pancake mixture by sifting flour, baking powder, and salt. In a separate bowl, combine milk, oil, and eggs. Combine ingredients and mix until lumpy. Heat a large skillet on low (these pancakes take time!). When the skillet is warm, place 1/4 cup pancake mixture in the center, then swirl the cinnamon mixture over the top by snipping a small hole in the corner of the baggie. Cook for one to two minutes, until bubbles begin to appear and the pancake is 80% cooked. Gently flip and cook for another thirty seconds to one minute. Remove promptly to avoid burning the sugar. Top with cream cheese glaze and any extra cinnamon mixture.
