CINNAMON ROLL PANCAKES
These pancakes are delicious! They are a Saturday morning favorite at our house. I originally found the recipe on www.bigredkitchen.com and used my pancake recipe I use from my Betty Crocker cook book. You can serve these with syrup...but in my opinion...you DON'T need it! They are wonderful as-is. ...
Provided by Haley Leann
Categories Pancakes
Time 40m
Number Of Ingredients 18
Steps:
- 1. For Cinnamon Filling: In a large bowl, using a hand mixer, mix all ingredients until smooth. Place mixture in a zip bag, cut about 1/4-1/2" portion off one corner and set aside.
- 2. For Almond Icing: In a large bowl, using a hand mixer, mix all ingredients until drizzle consistency. You may need to add milk depending on the humidity levels. Place mixture in a zip bag, cut about 1/4-1/2" portion off one corner and set aside.
- 3. For Pancakes: Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients until smooth. Heat griddle or skillet over medium heat or to 350. Grease griddle with butter if necessary.
- 4. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Swirl cinnamon filling on cooking pancake 3 to 4 times. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown. Continue this step until all of your batter is gone.
- 5. Using a damp paper towel, wipe your griddle after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
- 6. Place pancake on a plate and drizzle with icing.
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