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Don’t you think this is a pretty interesting recipe?  I found it on Pinterest, …of course.   So far, Pinterest hasn’t let me down.  I know a lot of people have found recipes or projects that turn out to be a giant FAIL.  I guess you just need to know where to look and what to pin.  But, that’s what The Foodies’ Kitchen is for.  We test recipes for you, so if you find them here, you know they will work.  (If you follow our instructions and use the ingredients we list!)

My tip for this recipe is that you need to have two spatulas to flip them over and don’t be stingy with the butter.  When you flip your pancake over after adding the spiral of cinnamon and sugar… it makes a caramelized little swirl of goo that sticks to your spatula, so you want a clean one to flip over your next pancake. (Or wash the spatula as you go along, but that doesn’t work for me)
And, you need that butter on that pan!

Flavor wise, this is SWEET.  They are good, you can taste the cinnamon and the caramelized sugar gives it a nice touch, but having more than one is too much for me, so I just made one for each of my family and kept the rest of the batch regular good old pancakes.

Note: For this recipe, I used our own The Foodies’ Kitchen pancake recipe, which yields 6 pancakes.  However, I cut the ingredients in half for the cinnamon filling and icing, because I knew I didn’t want to make the whole batch with the cinnamon spiral.

Helga

Cinnamon Roll Pancakes

 Recipe adapted from Crunchy Rock
Yield: 6 Pancakes

Ingredients, Pancakes:
1 egg
1 cup all-purpose flour
¾ cup milk
2 tablespoons melted butter
2 tablespoon sugar
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract

Cinnamon Filling:
1/2 stick unsalted butter, very, very, soft
1/2 cup packed brown sugar
1 tablespoon cinnamon

Icing:
1 cup powdered sugar
1 oz. cream cheese (optional)
1/2  teaspoon vanilla
2 tablespoons milk

Procedure:

1. Mix the dry ingredients together and stir with a whisk.  In a separate bowl, whisk the milk, eggs, vanilla and butter together.  Add the wet to the dry and stir just until incorporated.  Do not over mix.
2. For the cinnamon filling: Mix all ingredients with a hand mixer and with a rubber spatula, scrape into a pastry bag or a heavy freezer bag that has the end snipped off.  (About a 1/4 inch of the corner cut off.)
3. Now, for these pancakes you’re going to want to use a nonstick skillet. It’s really necessary or the brown sugar will stick and burn.
4. Pour the pancake batter into the skillet and spiral the cinnamon mixture onto the pancake.  Allow to cook until the pancake is almost completely set on one side. ( Use medium heat, and cook for 2 minutes)  Flip and cook for another minute.
   Tip: Don’t pour the spiral too close to the edge of the pancake, or it will run over and stick to the pan.
5. After each batch of pancakes, wipe out the skillet with a dry paper towel and remove any extra brown sugar mixture.
6. After the pancakes are done, place on your serving plate and drizzle with icing, if using.
7. To make the icing:  Mix all the ingredients and add enough milk until it is a pourable consistency.  You can pour this into another zip lock bag or just drizzle it over the pancakes with a spoon.

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