It's been a long, long time since I made a really good Sunday Breakfast. So when the big kid asked, I couldn't refuse. I saw these pancakes over at Kitty's Kozy Kitchen except Kitty's were pumpkin. And they looked amazing! I didn't have pumpkin so I checked out the link for Recipe Girl's original recipe. My guys like a big breakfast so I doubled the recipe. Made just enough.
My husband had one bite and said they were "crazy good!"
And he was eating the practice ones that came first!
Not getting the hang of it yet...
Practice makes perfect?
They really did taste like Cinnamon Buns!
Cinnamon Bun Pancakes
adapted by There's Always Thyme to Cook
Source: Kitty's Kozy Kitchen and Recipe Girl
FILLING:
1/2 stick (4 tablespoons) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
GLAZE:
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
2 tablespoons canola or vegetable oil
Preheat an oven to warm setting.
PREPARE THE FILLING: Stir together the butter, brown sugar and cinnamon. Pour the filling into a quart-sized heavy zip baggie and set it aside to set. It should be thick. It may separate, just stir it again. Put it in the refrigerator for a few minutes after stirring. When it's ready to use cut just a small tip of the corner off the baggie.
PREPARE THE GLAZE: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
PREPARE THE BATTER: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, don't stir too much, a few small lumps are okay.
COOK THE PANCAKES: Heat a large, nonstick skillet over medium and spray with nonstick spray or wipe with a little butter. Use a measuring cup or a ladle to about a 1/4 cup of batter to the pan. When your pancake begins to form bubbles, add the filling. Take the baggie of cinnamon filling and squeeze it to get the filling into the snipped corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a circular swirl. Cook the pancake until the bubbles start to pop on top of the pancake and it's golden brown on the bottom edges. Slide a thin, wide spatula underneath the pancake and quickly but gently flip it over. Cook until the other side is golden as well, about 2-3 minutes. Transfer cooked pancakes to a baking sheet and place it in the oven to keep warm. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Proceed with the rest of the batter until you’re done. Re-warm the glaze briefly, if it gets too thick.Top each stack with a drizzle of cream cheese icing and serve.
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
GLAZE:
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs, lightly beaten
2 tablespoons canola or vegetable oil
Preheat an oven to warm setting.
PREPARE THE FILLING: Stir together the butter, brown sugar and cinnamon. Pour the filling into a quart-sized heavy zip baggie and set it aside to set. It should be thick. It may separate, just stir it again. Put it in the refrigerator for a few minutes after stirring. When it's ready to use cut just a small tip of the corner off the baggie.
PREPARE THE GLAZE: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
PREPARE THE BATTER: In a bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, don't stir too much, a few small lumps are okay.
COOK THE PANCAKES: Heat a large, nonstick skillet over medium and spray with nonstick spray or wipe with a little butter. Use a measuring cup or a ladle to about a 1/4 cup of batter to the pan. When your pancake begins to form bubbles, add the filling. Take the baggie of cinnamon filling and squeeze it to get the filling into the snipped corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a circular swirl. Cook the pancake until the bubbles start to pop on top of the pancake and it's golden brown on the bottom edges. Slide a thin, wide spatula underneath the pancake and quickly but gently flip it over. Cook until the other side is golden as well, about 2-3 minutes. Transfer cooked pancakes to a baking sheet and place it in the oven to keep warm. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Proceed with the rest of the batter until you’re done. Re-warm the glaze briefly, if it gets too thick.Top each stack with a drizzle of cream cheese icing and serve.
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