Saturday, July 14, 2012

Cinnamon Roll Pancakes

On my husband's day off last week, he asked me, "Are you gonna make me some candies, or cookies or cakes?" That's usually his funny way of telling me he wants me to make something sweet for him to eat. In this instance, he wanted something special for breakfast.

I knew just the thing. He has an infatuation with Cinnabon rolls. You know, the ones you can get at the airport. Well, he rarely gets those, so I decided to make him Cinnamon Roll Pancakes instead. Now, the aroma alone was just out of this world, drool down your face good, but then the taste was even more amazing. All I can say is YUM.

These cannot be a regular item we make in our house, as you can imagine what they could do to your waistline, but this time I made an exception. And boy am I glad I did.

This recipe comes from Melissa at No. 2 Pencil

Cinnamon Roll Pancakes with Maple Coffee Glaze
Yields 12 pancakes

Cinnamon Sugar Filling
4 tbsp melted butter
1/4 cup firmly packed dark brown sugar
2 tbsp of sugar
1 tsp ground cinnamon

1 cup all-purpose flour
3 tbsp sugar (I cut this out because my yogurt substitution below was sweet enough)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup sour cream (I was out of sour cream so I substituted with Tillamook vanilla bean yogurt & it worked great! You could use plain yogurt)
1/4 cup milk (I used 1%)
4 tbsp melted butter
1 egg, lightly beaten

Maple Coffee Glaze
1 cup powdered sugar
2 tbsp heavy cream
1 tbsp brewed coffee
1 tsp maple extract

Start by making the cinnamon filling. In a small mixing bowl, melt 4 tablespoons of butter. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together. Pour the mixture into a quart size plastic bag. Close the bag securely and set aside to cool.

To make the pancake batter, add flour, sugar, baking soda, baking powder and salt to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted butter, lightly beaten egg and milk, and stir together. You want the pancake batter to be nice and thick. Use a 1/4 cup measuring cup to add batter to the hot griddle.

Let the pancakes sit on the griddle for about 2 minutes, then add the cinnamon sugar swirl. Snip a small corner of your cinnamon sugar baggie. You are going to use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Don't just swirl the mixture on top of the pancake, it needs to be in the batter to make the signature cinnamon roll look. Try not to get too close to the edge of the pancakes with the swirl, or the cinnamon sugar mixture will run off.

Use a wide spatula and quickly turn the pancakes when the underside is golden brown. Mine took about 5 minutes before they were ready to flip. Watch it caregully, as each griddle is different. You will see a bit of the filling coming out around the sides. This is fine! It just means the cinnamon and sugar is getting all yummy and caramelized. 

Once the pancakes are cooked, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes, once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick.

Before cooking the next batch of pancakes, scrape leftover cinnamon sugar filling off the griddle and use a clean spatula so the cinnamon and sugar from your spatula won't stick to the new batch.

You can serve with warm maple syrup, or go over the top and make the maple coffee glaze. Either way, you're in for a real treat!

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