Cinnamon Roll Pancakes

Ingredients & Directions:

For the Cinnamon Filling…
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, practically melted
1 cup packed brown sugar
2 tablespoons cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large Ziploc bag.  For easy pouring, fold the open end of the bag over a large glass.

For the Cream Cheese Icing…
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 oz. cream cheese
1 teaspoon vanilla
4 tablespoons milk

Mix until smooth and pour into a second Ziploc bag, just like you did with the cinnamon mixture above.

For the Pancakes…
In the same bowl that you used for the filling and the icing, mix together:
2 cups pancake mix
3 eggs
1/4 cup canola or vegetable oil
1 tablespoon powdered sugar
1 1/4 cups milk

Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes and allow pancakes to cook until bubbles appear. Snip the tip off the Ziploc bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide.  Swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each pancake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person’s plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note: Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.   After flipping, the cinnamon swirl mixture will get residue on the spatula. Quickly rinse/soak the spatula, as the cinnamon mixture will quickly harden on it.  Store any leftover icing in the refrigerator for future use.  

*www.bigredkitchen.com