Cinnamon Roll Pancakes with Cream Cheese Drizzle
Cinnamon Roll Pancakes with Cream Cheese Drizzle
 
Recipe Yield:

What You'll Need

  • Pancakes:
  • Aunt Jemima Complete Pancake Mix
  • Water
  • Cinnamon Swirl:
  • 1/4 Cup Brown Sugar
  • 1/2 Stick of Butter
  • 1/2 Tablespoon Cinnamon
  • Cream Cheese Drizzle:
  • 1/2 Stick of Butter
  • Teaspoon of Vanilla Extract
  • 1 Cup Powdered Sugar
  • 2 Ounces Cream Cheese

Products in Recipe:

Original Complete

What You'll Do

1 Prepare pancake mix according to package directions. Set aside.
2 Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.
3 Spoon pancake mix onto a pre-heated griddle pan over low heat.
4 Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.
5 Snip the corner of the zip top bag to create a piping bag.
6 When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)
7 Let cook for an additional 2-3 minutes.
8 When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.
9 Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.
10 In a separate small saucepan heat up a 1/2 stick of butter, a teaspoon of vanilla extract, 1 cup of powdered sugar and 2 ounces of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.

    Products in Recipe:

    Original Complete
    Recipe provided by Pamela Bannon
    Secrets to Perfect Pancakes
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    spatula
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute