It’s been a long time since I have posted on the blog. I’m not exactly sure why, but I just couldn’t make myself sit down and do it. It’s certainly not that I haven’t been busy making yummy treats for and with my grandkids! On the plus side, I now have a few new blog posts lined up and ready to post.
Now, on to the pancakes. I have seen this recipe all over Pinterest for quite awhile, and they always looked fabulous. Unfortunately, Jim isn’t a huge pancake fan, and I have been trying to prepare more healthy meals, so I never had an “excuse” to make them. That changed in August when Melissa and the boys came to visit for a few days. Both boys love to cook, so I decided that we (they) could make them. One of the recipes I looked at used pancakes made from scratch. Instead, I chose to use Bisquick, because it’s so easy. My favorite pancake mix is by Krusteaz, but I seldom buy it because we don’t eat pancakes enough to justify it taking up precious pantry space.
The pancakes were such a hit that I made them with the girls when we were in Richmond a few days ago. Needless to say, they loved them too.
I don’t have many pictures that turned out very good. I have been really shaky lately, so most of my pictures have been out of focus.
Two of the recipes I looked at are from Making Memories with your kids and Recipe Girl. The Recipe Girl recipe includes a recipe for pancakes made from scratch, which I am sure is wonderful. The recipe from Making Memories with your kids includes three different frosting recipes. I used the cream cheese frosting recipe that is on the Recipe Girl site, but I think I will try the maple frosting that is on the Making Memories with your kids site the next time I make them.
All of the kids really enjoyed making and eating the pancakes, and I hope that you will enjoy them too. Please leave a comment letting me know if you enjoyed them or have any questions.
- PANCAKE BATTER either from a mix or from scratch
- If using pancake mix, prepare according to package directions.
- CINNAMON FILLING:
- 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
- CREAM CHEESE GLAZE:
- 4 tablespoons (1/2 stick) unsalted butter
- 2-ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
- Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie or a squeeze bottle and set it aside
- 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. I added a little milk to make the glaze thin enough to drizzle.
- Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
- Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
- The brown sugar mixture will need to sit at room temperature for a few minutes to thicken up a bit. You don't want it too thin or it will run of the pancake. If you put it in a plastic bag you can squeeze the bag to get it all mixed together again before you use it. If you use a squeeze bottle give it a vigorous shake to mix it up again.
- This recipe makes enough filling and glaze for several batches of pancakes. I kept it in the refrigerator and brought it to room temperature a few hours before I was going to use it again. There is enough sugar in the glaze that keeps it from spoiling at room temperature.