CINNAMON ROLL PANCAKES
From recipegirl's website...drizzled with warmed cream cheese glaze - these look too good to pass up!
Provided by evelynathens
Categories Breakfast
Time 30m
Yield 4 pancakes
Number Of Ingredients 13
Steps:
- 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).
- In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
- In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
- 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.
- When ready to serve, spoon warmed glaze onto the top of each pancake.
- A few helpful tips: *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!
- *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. Same with your glaze.
CINNAMON ROLL PANCAKE STACKS
Enjoy these cinnamon pancakes that are made using Bisquick Heart Smart® mix - a perfect breakfast that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 9
Steps:
- In small bowl, mix powdered sugar and 1/4 cup whipping cream with whisk; set icing aside.
- In 2-quart saucepan, cook brown sugar, butter and cinnamon over medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat; cover to keep warm.
- In medium bowl, stir Bisquick mix, milk and egg with fork or whisk until blended. Stir in raisins.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 2 tablespoons batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
- Serve pancakes stacked with warm cinnamon mixture between each pancake. Drizzle with icing.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 268 mg
CINNAMON BUN PANCAKES
Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 pancakes
Number Of Ingredients 16
Steps:
- For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
- For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
- For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
- Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.
CINNAMON ROLL PANCAKES
Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 11
Steps:
- Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
- Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
- When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
- Serve the pancakes with yogurt and extra maple syrup, if you like.
Nutrition Facts : Calories 153 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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