Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Spatula
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt. Mix well.
2. In another mixing bowl, whisk together milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. In a separate small bowl, mix together brown sugar and ground cinnamon.
5. In another small bowl, mix together softened butter, cream cheese, powdered sugar, and vanilla extract until smooth.
6. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
7. Using a piping bag or plastic bag with the corner snipped off, pipe the cinnamon filling in a spiral onto the pancake batter.
8. Cook the pancake until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
9. Flip the pancake and cook for another 1-2 minutes until golden brown.
10. Repeat with the remaining batter and cinnamon filling.
11. Serve the pancakes hot with a dollop of cream cheese frosting on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet or griddle should be heated to medium heat.
Serving size:
- This recipe makes about 8-10 pancakes.
Nutritional information:
- Calories: 220 per pancake
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut sugar can be used instead of granulated sugar.
- Margarine can be used instead of butter.
- Neufchâtel cheese can be used instead of cream cheese.
Variations:
- Add chopped nuts or raisins to the cinnamon filling.
- Use maple cream cheese frosting instead of vanilla cream cheese frosting.
Tips and tricks:
- Make sure to not overmix the pancake batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Pipe the cinnamon filling in a spiral for even distribution.
- Use a spatula to flip the pancake gently to avoid breaking it.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with cream cheese frosting.
- Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
- Chopped nuts
- Fresh berries
- Powdered sugar
Pairings:
- Coffee
- Orange juice
- Milk
Suggested side dishes:
- Scrambled eggs
- Bacon
- Fresh fruit salad
Troubleshooting advice:
- If the pancake batter is too thick, add a splash of milk to thin it out.
- If the cinnamon filling is too thick to pipe, microwave it for a few seconds to soften it.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid foodborne illness.
Food history:
- Cinnamon rolls originated in Sweden in the 1920s and became popular in the United States in the 1950s.
Flavor profiles:
- Sweet
- Cinnamon-spiced
- Creamy
Serving suggestions:
- Serve the pancakes hot with a dollop of cream cheese frosting on top.
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Taste: Sweet, Cinnamon, Buttery, Fluffy, Comforting, Cinnamon-Flavored