Happy Memorial Day weekend! This weekend and week is a busy one for the husband and I. Two out of state weddings this weekend while we are in the middle of moving! I hate moving, but we are super excited to be in our new place that is just a little better of a fit for us. You can’t beat being two blocks away from the hospital we both have rotations at! But we are taking a break from the moving process as we are on the road traveling to the weddings. Even though it is a lot of time stuck in the car, we are enjoying spending time with friends and family that we don’t get to see very often. But don’t worry, we had time to make a special breakfast treat this morning and I’m sharing it with you on the road via my smart phone in northern Minnesota!
Just the entry before last I posted oatmeal pancakes. I know. But seriously, I needed to share these A-MA-ZING pancakes with you.
Cinnamon. Roll. Pancakes.
You are probably thinking to yourself, just like I did…cinnamon roll pancakes? Sounds like too much work. Not at all! These were so awesome and so simple I couldn’t believe it.
You have to make these pancakes. Now. Go on…
Cinnamon Roll Pancakes
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 tablespoons oil
2 eggs, lightly beaten
Cinnamon Filling Ingredients:
1/2 cup butter, melted
3/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
Cream Cheese Glaze Ingredients:
1/4 cup butter
2 ounces cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
Preheat your griddle to 325 degrees. Prepare the pancake batter starting with combining the dry ingredients. Combine the wet ingredients, separate from the dry ingredients. Next, combine the wet and dry ingredient mixtures together until well incorporated.
Next, prepare the cinnamon filling. Add all three ingredients and stir until well combined. Add the filling to a piping bag. Or, add to a ziplock plastic bag and snip one small corner of the bag.
Add the pancake batter to the griddle to desired size. Using the bag of cinnamon filling pipe the filling onto the pancakes, starting in the middle.
Allow the pancakes to cook until slightly golden brown, bubbles appear in the batter, and the edges of the pancake begin to round. Flip. Brown the opposite side. Add finished pancakes to an oven safe platter and keep in a warm oven (170 degrees) until all of the batter is used up.
the pancakes stay warm in the oven your husband finishes cooking the pancakes, begin preparing the cream cheese glaze.
Melt both the butter and cream cheese and combine. Add the powdered sugar and whisk until well combined. Add vanilla. Whisk. If the glaze is thicker than desired, slowly add milk (approximately 1 tablespoon at a time) until the glaze reaches desired consistency.
Stack your pancakes. Drizzle with glaze. Enjoy!!!
A special shout out to my nephew and godson, Van, who turns 1 today! Happy Birthday Buddy! I love you!