Swirled Cinnamon Bun Pancakes
Pancakes with a cinnamon swirl, that are topped with a cream cheese icing.
Ingredients
- 1 cup all purpose flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup sour cream
- 2 tbsp. melted butter
- 2 tbsp. butter, for greasing the pan
For the Cinnamon Swirl:
- ⅓ cup melted butter
- ⅓ cup dark brown sugar
- 1 tsp. cinnamon
For the Cream Cheese Icing:
- 2 tbsp. softened butter
- 4 ounces softened cream cheese
- ½ tsp. vanilla
- ¼ cup powdered sugar, sifted
Instructions
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- In a second smaller bowl, beat together the egg, milk, and sour cream. Then stir this mixture into the flour mixture. Mix just until no streaks remain. Stir in the melted butter.
- Mix the cinnamon swirl ingredients together in a measuring cup and then pour it into a pastry bag.
- For the cream cheese icing: In a small bowl, mix together the butter, cream cheese, and vanilla, and then sift in the sugar. Stir until it's smooth. Pour into a second pastry bag.
- Heat a nonstick skillet and melt a teaspoon of butter. Ladle about a quarter cup of batter on the skillet. Let it sit a minute, and then using a pastry bag, make a swirl on the pancake, leaving a half inch edge around the perimeter, so that the swirl doesn't fall off the pancake. When bubbles appear, flip your pancake, and cook the second side.
- Add more butter, as necessary to cook the rest of the pancakes. Top the pancakes with cream cheese icing.
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