Stacks and syrup
Whether you call them hotcakes, flapjacks, griddlecakes or pancakes, one thing is guaranteed, they are delicious. Many like to eat them plain with a drizzle of syrup while others add fruit, nuts or chocolate chips. In the U.S., pancakes are most often eaten as a sweet breakfast food but can also be savory. The possibilities are endless, so open your pantry and let your imagination go.
Cinnamon Roll Pancakes
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon Salt
- 2 cups milk
- 4 tablespoos butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1/2 stick unsalted butter melted
- 6 tablespoons light brown sugar packed
- 1-1/2 teaspoons ground cinnamon
- 1/2 stick unsalted butter
- 2 ounces Cream cheese room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- For pancakes, in large bowl whisk together milk, eggs, butter and vanilla. Add dry ingredients and mix just until moistened. Don’t overmix. Let set while preparing other ingredients.
- To prepare filling, in medium bowl combine ingredients and scoop into squeeze bottle or heavy resealable bag. Set aside to thicken. It needs to be thick or it will run out of bottle and melt into the pancakes.
- For glaze, melt butter in small pan until melted. Turn off heat and whisk in cream cheese until smooth. Sift powdered sugar into pan and stir. Add vanilla and stir. Set aside.
- Heat griddle to medium/medium-high and coat with non-stick cooking spray. Spoon batter onto griddle to make 4-inch pancakes. Once bubbles begin to appear, squeeze filling in a spiral onto pancakes (if using a resealable bag, snip off one corner) resembling a cinnamon roll. Once bubbles on pancakes begin to pop, carefully flip and cook until golden.
- Serve with butter and drizzle with cream cheese glaze.