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 nutritional estimate is based on vegetable oil.)
• 1.5 cup All-purpose flour
• 2 tsp 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 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 combined.

3. 3

   In another bowl, mix the all-purpose 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 the 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 total indicated 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 fully cooked. Repeat with the remaining batter and filling to make 8 pancakes.

9. 9

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

10. 10

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

Notes

The original recipe states that the pancakes are ready in under 5 minutes of cooking. The amount of oil or butter in the batter is ambiguous regarding which of the two options is used; if butter is used, the texture will be richer and more buttery.

Nutrition per serving

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