Cinnamon roll pancakes, for cinnamon lovers

Ingredients

• Pancake batter:\r\n200 g flour\r\n1 packet baking powder (baking soda)\r\n2 tablespoons sugar (optional)\r\n1 teaspoon salt\r\n3 eggs\r\n3 tablespoons oil\r\n200 ml milk (whole, semi-skimmed or skimmed)\r\n\r\nCinnamon filling:\r\n70 g brown sugar\r\n70 g unsalted butter, melted\r\n6 g ground cinnamon (2 tablespoons)\r\n\r\nGlaze:\r\n25 g cream cheese\r\n20 g powdered sugar\r\n1 tablespoon milk (whole, semi-skimmed or skimmed)\r\n1/2 teaspoon vanilla extract

Materials

• pastry bag
• frying pan

Preparation

• Prepare the pancake batter:
  Mix flour, baking powder, sugar and salt.
• Add eggs and oil and mix.
  
• Add the milk a little at a time and mix well to obtain a homogeneous batter.
• Prepare the cinnamon topping:
  Mix melted butter, brown sugar and cinnamon. Transfer to a piping bag and chill for ten minutes.
  
• Grease a frying pan and heat it over medium heat (we used cooking spray). Pour in half a ladleful of pancake batter and use the piping bag to form a spiral (or another shape) with the cinnamon filling.
• When the pancakes form bubbles on the surface, carefully turn over and cook on the other side.
  
• Brown the other side, then set aside and start forming the pancake tower.
• Prepare the glaze:\r\nWhile the pancake tower takes shape, mix together the cream cheese, powdered sugar, milk and vanilla to make the glaze.
  
• Pour the cream cheese frosting either directly onto the pancake tower, or onto the pancake you're about to devour.
  Enjoy!

Observations

How can I make fluffy pancakes with this cinnamon roll recipe?\r\nFor even fluffier pancakes, let the batter rest in the fridge for 30 minutes so the gluten can develop.\r\n\r\nWhat's the secret to making a cinnamon filling spiral on pancakes?\r\nUse a piping bag to pipe the filling in a spiral onto the batter in the pan. This gives you precise control and creates a pretty effect. The filling should be neither too runny nor too thick. The spiral can be tricky to make, so feel free to try other shapes ;-)\r\n\r\nHow do I keep cinnamon roll pancakes fresh?\r\nStore them in an airtight container at room temperature for 1–2 days, or in the fridge for up to 3 days, then reheat them slightly before serving.\r\nYou can also store them in the freezer and reheat them before serving.\r\n\r\nCan I prepare the glaze in advance, and how should I store it?\r\nYes, the cream cheese glaze can be made in advance and stored in an airtight container in the fridge for up to 2 days. Remember to mix it well before using.

Cookware

Attributes

Questions

Photos of members who cooked this recipe