Pancakes
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
1 tbsp canola oil
1 large egg, lightly beaten
Cinnamon Filling
½ cup butter, melted
¾ cup brown sugar
1 tbsp ground cinnamon
Cream Cheese Glaze
4 tbsp butter
2 ounces cream cheese
1 ¼ cup powdered sugar
1 tsp vanilla extract
Prepare Cinnamon Filling first
In a medium bowl, mix butter, brown sugar and cinnamon.
Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
Prepare Pancake batter
In a medium bowl whisk together flour, baking powder and salt.
Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine) OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze
In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat.
Spray with non-stick cooking spray.
Scoop about ½ cup of pancake batter onto the skillet.
Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
Sugar: 40g
:
Calcium: 148mg
Calories: 432kcal
Carbohydrates: 54g
Cholesterol: 34mg
Fat: 23g
Fiber: 1g
Iron: 1mg
Potassium: 109mg
Protein: 4g
Saturated Fat: 6g
Sodium: 518mg
Vitamin A: 936IU
