Recipe: Cinnamon Roll Pancakes

I LOVE PINTEREST... and Ben loves that I love Pinterest because he gets to reap the culinary yumminess from my love of all things pinned.  Over the next while I am going to post a few recipes which I have loved and which are now definitely on our meal menu.  Cinnamon Roll Pancakes are one of those delicious recipes I'm glad someone invented.  It's like inbuilt cinnamon roll syrup in your pancake without the mess.... soooooo goooooood!

I hope you love it as much as I do.

CINNAMON ROLL PANCAKES

 

Source: http://mybakerlady.com/2012/05/21/cinnamon-roll-pancakes/

Pictures: Mine!

 

 

 

 



Makes: 8 Pancakes

Pancake Mix:
The beauty of this recipe is that you can use your favourite pancake batter recipe, or just whip up a batch of bisquick.  It's upto you because it's the cinnamon roll butter mix that makes the difference!

Cinnamon Roll Butter:
1/4 cup butter
1/2 cup of brown sugar (packed down!)
1-2 tablespoons (3-6 teaspoons!) of cream - although I only had milk and it worked too!
Pinch of baking soda
2 teaspoons of cinnamon

Directions:

• In a pot over a medium heat melt the butter until bubbly
• Add in the brown sugar and whisk while bringing it up to the boil. **Be careful, it gets super hot and a hot sugar burn is worse than a hot oil burn!**
• Let it boil for 30 seconds to 1 minute and take off the heat.
• Whisk in the cream/milk
• Add in the baking soda and the cinnamon and whisk. **It may look like it's a weird consistency, like separated syrup, but it's ok, don't panic!**
• Leave to the side to let it cool down a little and then put it into a ziplock bag or something similar, and work it into a corner of the bag so it looks like a piping bag.
• Take as much air out of it and seal the bag.
• Put it in the freezer for 5 minutes so it goes cold and solidifies a little but is still soft and syrup like. **I found I had to do this because it was still far too hot to handle**
• While it's in the freezer, make your pancake batter.
• Take the cinnamon roll butter out of the freezer and make a little snip in the corner of the bag where the butter is - like a piping bag!  **Just a little snip though, too big and the syrup will pour everywhere - hold the bag upright while you are snipping!**
• Put your pancake batter on the griddle/pan and then make a swirl from the outside of the pancake it.
• Flip the pancake as normal and then serve and enjoy.

You could make a cream cheese drizzle icing for the full effect, but we were being semi-good and had fruit.  I promise you don't need any extra syrup for these either.  I made these also for my nephews and neices I was looking after one day and put their initials in the pancakes instead of swirls and it worked just as well - they had 3 each!!