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CINNAMON ROLL PANCAKES
Recipe and Photo Submitted to FB Tried and True Recipes by LISA SKAGG STEWART
INGREDIENTS & RECIPE:
for the Pancakes:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
for the Cinnamon Filling
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon
for the Cream Cheese Glaze
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla
Directions:
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet
ingredients in another bowl. Stir them together
until everything is moistened leaving a few lumps.
To make the Cinnamon Filling:
Mix the three ingredients together. Place
in a disposable piping bag and snip the end
off or put in a Ziploc bag and snip the corner off.
(This will keep in the fridge so you can make them again and again and again!)
Heat your griddle to 325 degrees. You don’t want
these too cook too quickly. Make desired size
pancake on greased griddle and then using the
piping bag and starting at the center of the
pancake, create a cinnamon swirl. Wait until
the pancake has lots of bubble before you try
to turn it. You will find that when you turn it
the cinnamon swirl will melt. If you have your
griddle too hot, it will burn the cinnamon, so I
suggest 325. The cinnamon kind of melts out and creates the craters which then fill perfectly
with the cream cheese glaze.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the
butter and cream cheese and then stir
together. Whisk in the powdered sugar and
vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze.
 

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