March 3rd, 2015 is National Pancake Day! Sure, this may be another one of those made-up food holidays, but who cares? Any excuse to eat pancakes is good enough for me! Change it up a bit with this combination of two breakfast favorites – Cinnamon Rolls and Pancakes!
–> Update – See me make this recipe on Arizona’s ABC15:
– Start with your favorite pancake batter (boxed is fine – or see my recipe below):
Combine dry ingredients:
2 c. Flour
3 T. Sugar
1 tsp. Salt
1.5 T. Baking Powder (the key to fluffy pancakes!)
In a separate bowl combine wet ingredients:
2 Eggs, beaten
2 c. Milk
1/4 c. Melted Butter
Mix wet ingredients into dry ingredients until just combined. Let the batter sit for 10-15 minutes (the gluten will relax!)
– Make the Cinnamon Mixture:
- 1/2 c. Melted Butter
- 3/4 c. Packed Brown Sugar
- 1 T. Cinnamon
Mix well and place in a squeeze bottle. (you can use an icing bag or plastic baggie if you don’t have a squeeze bottle but it may get messy!)
– Make the Pancakes:
Cook pancakes on a griddle or skillet as usual BUT once you place the batter on the skillet, swirl some of the cinnamon mixture around the pancake.
Keep the cinnamon mixture away from the sides of the pancake batter. Since the cinnamon mixture is very buttery, it will melt and go over the side of the pancake (and be messy). Don’t worry – if this happens it will still taste delicious! 🙂
>> Clean the griddle off after each batch of pancakes.
Once the pancakes are finished, ice as you would a cinnamon roll. Here are two options:
Combine 1 c. Powdered Sugar + 1-2 T. Milk
Cream Cheese Icing:
Mix 3 T. Melted Butter + 3 oz. Softened Cream Cheese + 1/2 c. Powdered Sugar + 1 tsp. Vanilla
Serve these delicious pancakes to your family and you are sure to be the breakfast superstar! 🙂
Let me know how you liked them!
XO – Jenn