Cinnamon Roll Pancakes
Translated from Spanish, the language of the reel.
LOS DE ÑAM! cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bessy Rojas on SeeMeCook
Fluffy pancakes with a swirl of butter, sugar, and cinnamon, finished with a simple powdered sugar and milk glaze. The recipe yields 8 pancakes and comes together quickly in a skillet.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pancakes
- 50 g
- 305 g
- 55 g
- 190 g
- 8 g
- 13 g
- 1 g
Relleno de azúcar con canela
- 55 g
- 50 g
- 5 g
Glaseado
- 120 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 870 g before cooking, which is about 110 g per serving.
Steps
Pancakes
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.
Relleno de azúcar con canela
Prepare the batter: in a bowl, whisk the egg with the oil or butter and milk until the wet ingredients are combined.
In another bowl, mix the all-purpose flour, baking powder, sugar, and salt, distributing them evenly.
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.
Heat a nonstick skillet over medium heat. Pour in a portion of the batter to form a pancake, leaving room for it to spread.
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.
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.
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.
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.
Glaseado
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 321
- Protein
- 5 g
- Carbs
- 44 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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