Cinnamon Roll Pancakes

Steps

1. 1

   In a bowl, whisk together the skim milk, water, egg, vegetable oil, vanilla, and pancake-batter sugar until smooth.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

3. 3

   Pour the wet mixture into the dry ingredients and whisk until the batter is lump-free.

4. 4

   Let the pancake batter sit for about 10 minutes.

   Start 10-minute timer
5. 5

   In a small bowl, cream the room-temperature butter, brown sugar, granulated sugar, cinnamon, and 1 tablespoon of pancake batter until smooth.

6. 6

   Transfer the cinnamon-sugar mixture to a piping bag and cut off the tip.

7. 7

   Heat a nonstick pan over medium-low heat and add a small amount of butter.

8. 8

   Add 1/3 cup of pancake batter to the pan.

9. 9

   Immediately pipe the cinnamon-sugar mixture onto the pancake in a swirl.

10. 10

    Cover the pan and cook the pancake for 5–6 minutes. Do not flip it; the pancakes are meant to steam.

    Start 6-minute timer
11. 11

    Repeat the buttering, batter, swirling, covering, and steaming process until the batter is used up.

12. 12

    For the icing, mix heavy cream, powdered sugar, and vanilla together until the desired consistency is reached. Start with about 2 tablespoons of heavy cream and gradually add powdered sugar until thickened.