I'm not a huge pancake fan, but I am a huge cinnamon roll fan, so in an attempt to fool myself into thinking I was eating a healthier version of a notoriously sweet breakfast item, I stumbled upon this recipe for cinnamon roll pancakes and tried my hand at them for a brunch this past weekend. Above you see the last pancake to come off the grill, but worry not, there were no survivors.
Basically I got the recipe from this site: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/. So you should obviously follow those directions and admire her prettier pictures, but I'll throw my 2 cents in anyway.
I prepped the pancake batter first, then made the brown sugar/cinnamon filling and put it in the fridge, and finally prepped the cream cheese icing.
This was actually my first time making pancake batter from scratch (i.e. no bisquick involved) and I must say it's a rather easy process.
The bag of buttery brown sugar was also a delicious food coma inducing sugar bomb. So the tricky part came with the execution of these pancakes with the cinnamon swirl.
There was a little trouble initially. But hey, it's still tasty. My brown sugar/cinnamon was a little runny, so I had to amend my pouring technique from the ziplock bag.
While still not perfect, I had vastly improved by the last few pancakes. So once you flip these guys over, you will no longer see a beautiful brown swirl amid your dough. It kind of melts away, so you see remnants of where the swirl used to be. You don't lose the flavor though. Serve with your cream cheese frosting drizzled on top and suddenly you've got a brunch dish that will please pancake lovers and sweet tooths (teeth?) alike.
No comments:
Post a Comment