Imported from Instagram

Cinnamon Roll Pancakes

Name: Cinnamon Roll Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 90 g Plain white flour; 1 tsp Baking powder; 0.25 tsp Salt; 125 ml Milk; 0.5 tbsp Egg (Or, for a vegan version, replace with an additional 1/2 tbsp vegetable or coconut oil.); 0.5 tbsp Vegetable or coconut oil (The source offers vegetable or coconut oil; use an additional 1/2 tbsp if omitting the egg for the vegan option.); 1 tbsp Caster sugar; 0.5 tsp Vanilla extract; 1 tbsp Cinnamon (For the cinnamon swirl.); 60 g Butter (Melted; for the cinnamon swirl.); 140 g Sugar (For the cinnamon swirl; preferably soft light brown, though white sugar will work.); 1 tbsp Butter (About; extra for frying.); 1 tbsp Cream cheese (For the frosting.); 30 g Icing sugar (For the frosting.); 1 tbsp Milk (For the frosting.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft pancakes are swirled with buttery cinnamon sugar for the flavor of a cinnamon roll, then finished with a simple cream-cheese frosting. The covered pan steams the tops so flipping is optional.

4 servings35 minAmerican

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Ingredients

90 g Plain white flour
1 tsp Baking powder
0.25 tsp Salt
125 ml Milk
0.5 tbsp Egg (Or, for a vegan version, replace with an additional 1/2 tbsp vegetable or coconut oil.)
0.5 tbsp Vegetable or coconut oil (The source offers vegetable or coconut oil; use an additional 1/2 tbsp if omitting the egg for the vegan option.)
1 tbsp Caster sugar
0.5 tsp Vanilla extract
1 tbsp Cinnamon (For the cinnamon swirl.)
60 g Butter (Melted; for the cinnamon swirl.)
140 g Sugar (For the cinnamon swirl; preferably soft light brown, though white sugar will work.)
1 tbsp Butter (About; extra for frying.)
1 tbsp Cream cheese (For the frosting.)
30 g Icing sugar (For the frosting.)
1 tbsp Milk (For the frosting.)

Steps

1
Melt the 60 g butter for the cinnamon swirl. In a bowl, mix it with the cinnamon and sugar until combined.
2
Transfer the cinnamon-butter mixture to a piping bag. To help keep it melted between uses, the source suggests resting the bag in a bowl of warm-hot water.
3
In a large bowl, mix the flour, baking powder, and salt.
4
Add the milk, egg, vegetable or coconut oil, caster sugar, and vanilla extract to the flour mixture. Whisk just until a smooth batter forms; do not over-whisk.
5
In a separate bowl, combine the cream cheese, icing sugar, and 1 tbsp milk to make the frosting.
6
Place a non-stick frying pan over low-medium heat and add about 1 tbsp butter for frying.
7
Add some pancake batter to the pan and let it cook for about 15–30 seconds.
8
Cut the tip of the piping bag and pipe the cinnamon mixture into the pancake in a swirl. The creator recommends putting the tip into the pancake rather than squeezing the mixture only onto the surface.
9
Cover the pan with a lid and let the pancake steam-cook until cooked through. Flipping is optional, but the source notes that flipping may burn the cinnamon sugar.
10
Transfer the cooked pancake to a plate. Repeat with the remaining batter, adding more frying butter as needed.
11
Spoon frosting over the pancakes and serve.

Notes

No yield is stated; servings are estimated. The vegan option replaces the egg with an additional 1/2 tbsp oil. The description does not specify how to mix the frosting, so combining its listed ingredients is a minimal inferred step.