Tuesday, March 20, 2012

Cinnamon rolls reinvented

Oh dear. It's terribly rude of me to suggest you should have these cinnamon roll pancakes for breakfast, because they aren't very healthy. But you should. You probably have a special occasion you could use as an excuse. Ours was St. Patrick's Day, as you'll see from the picture below with the green glaze. This recipe was delicious. I got it from a website called Recipe Girl. You can go there to find helpful tips for making these.


Cinnamon swirl
Cream cheese glaze
Pancake batter

Heat a large skillet or griddle to medium heat. On my electric stove top, No. 4 worked great. Make pancakes as usual, except squirt a swirl of cinnamon onto each when bubbles start forming on the batter. Keep the swirl about an inch away from the edge of the pancake.

Flip pancakes when bubbles pop and bottom of pancake is golden brown. Cook a couple of minutes more, until other side is nicely browned. Wipe out pan with paper towel, then repeat the process. Serve pancakes with cream cheese glaze. Makes about 8.

Cinnamon swirl:

4 Tbsp. butter, very softened
1/4 c. plus 2 Tbsp. packed brown sugar
1/2 Tbsp. ground cinnamon

Stir together ingredients and spoon into a piping bag or thick plastic baggie with tip cut off. Tip should have about a 1/4-inch opening.

Cream cheese glaze:

4 Tbsp. butter, melted
2 ounces cream cheese, softened
3/4 c. powdered sugar
1/2 tsp. vanilla
Milk for thinning

Whisk butter and cream cheese together. Add powdered sugar and vanilla, then thin with milk as desired.

Pancakes: (or use your own batter)

1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1 Tbsp. cooking oil

Mix dry ingredients, then add wet ingredients and mix until just moistened.

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