Cinnamon Roll Pancakes

Oh sweet baby Jesus these things were quite possibly the best thing I have eaten in a very long time.  A very long time I tell ya'.  With the hubs out of town, I had my little sisters (in-law) over for a slumber party and had these on the menu for breakfast.  Timothy isn't a big breakfast man, and to be honest I like more of a savory breakfast, but one of the little sistas has a major sweet tooth.  Major.  So I knew these would be the way to her heart.  She is hilarious, with a great wit and sense of humor.  When a 12 year old looks at you after one bite and says, "if I'm ever in the hospital I want this to be my last meal," you know you've got a winner.  It does take awhile, but the results are amazing! An honestly we both agreed that you could use the pancake batter recipe and have great pancakes on their own!  Before I give you the recipe though, you have to look at this eye candy...







Cinnamon Roll Pancakes
printable recipe
makes 6 pancakes
Pancakes
3/4 cup milk
2 tablespoons white vinegar
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
Cinnamon Roll Filling
1/2 cup softened butter, almost melted
1 cup packed brown sugar
2 Tbsp. cinnamon

Glaze
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

1.  In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a squeeze bottle (I used an old mustard bottle) or small zip baggie and set aside. You don't want this to remain super-liquified. It's best if it becomes a consistency similar to toothpaste.

2.  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.
 

3.  Combine milk with vinegar in a medium bowl and set aside for 5-10 minutes to "sour".

4.  Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.  If not consistency you like, add a splash more milk.

5.  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet, and cook for a minute to let the bottom set up.  Squeeze a spiral of the filling on top of each pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, about 3-4 minutes more.  Transfer to baking sheet or platter and keep in a warm oven until ready to serve. 

6.  When ready to serve, spoon warmed glaze onto the top of each stack.