Cinnamon Roll Pancakes

Ingredients

• 1 Egg
• 1.25 cup Milk (For the batter; reserve 1 tbsp for the glaze.)
• 0.25 cup Oil or butter (For the batter; the original nutritional estimate is based on vegetable oil.)
• 1.5 cup All-purpose flour
• 2 tsp Baking powder (Baking powder.)
• 1 tbsp Sugar (For the batter.)
• 0.25 tsp Salt
• 4 tbsp Softened butter (For the filling.)
• 0.25 cup Sugar (For the cinnamon filling.)
• 2 tsp Ground cinnamon (For the filling.)
• 1 cup Powdered sugar (Also called confectioners' sugar; for the glaze.)
• 1 tbsp Milk (For the glaze.)

Steps

1. 1

   Prepare the filling: place the softened butter, sugar, and cinnamon in a small bowl. Mix until smooth, then transfer it to a small piping bag or resealable bag. Set aside.

2. 2

   Prepare the batter: in a bowl, whisk the egg with the oil or butter and milk until the wet ingredients are well combined.

3. 3

   In another bowl, mix the flour, baking powder, sugar, and salt, distributing them evenly.

4. 4

   Add the dry ingredients to the wet ingredients. Stir just until no dry patches of flour remain; do not overmix so the pancakes stay tender.

5. 5

   Heat a nonstick skillet over medium heat. Pour in a portion of batter to form a pancake, leaving room for it to spread.

6. 6

   Snip off a small tip of the bag containing the filling and draw a swirl of butter, sugar, and cinnamon over the surface of the batter while it is still raw.

7. 7

   Cover the skillet and cook the pancake for a few minutes, until the underside is golden and the surface looks set. The indicated total cooking time is less than 5 minutes; adjust the heat so the swirl does not burn.

8. 8

   Flip the pancake with a spatula and finish cooking until golden and completely cooked through. Repeat with the remaining batter and filling to make 8 pancakes.

9. 9

   Prepare the glaze by mixing the powdered sugar with 1 tbsp milk until thick but pourable. If it is too thick, add a few more drops of milk.

10. 10

    Serve the pancakes hot and drizzle them with the powdered sugar glaze.

Notes

The source states that the pancakes are ready in less than 5 minutes of cooking. The choice between oil and butter for the batter is left open; butter will produce a richer, more buttery result. The source includes milk reserved from the batter for the glaze as well as a separate measure of milk for the glaze; both rows have been preserved as they appear in the structured data.

Nutrition per serving

• breakfast
• dessert
• pancakes
• vegetarian
• skillet
• cinnamon
• sweet