Tots and Me... Growing Up Together: Kids and a Mom in the Kitchen #111: Cinnamon Roll Pancakes

Friday, March 13, 2015

Kids and a Mom in the Kitchen #111: Cinnamon Roll Pancakes

Time for Kids and a Mom in the Kitchen

(A weekly linky to share what you and your children have created in the kitchen.)

The linky is at the bottom.

I saw this yummy recipe on Facebook earlier this week and hubby insisted we make them for this week's Breakfast for Dinner Thursday. Of course, with it being a new recipe, that was perfect for Kids and a Mom in the Kitchen time. However, because Tabitha wanted some alone time with mommy, it became

Tabitha and a Mom in the Kitchen

Here are all the ingredients you are going to need for these pancakes. The amounts seen here are for a triple batch, though I am going to share the amounts for a single batch.

Now, let's break it up.

(I have altered the recipe slightly from the original. We use skim milk, so I use less milk and I add vanilla to my regular pancakes, so I thought it would make these yummy too.)

Pancake Ingredients:

(For a single batch)

1 cup flour

2 tsp baking powder

1/2 tsp salt

3/4 cup milk (If you use whole milk, you may want to increase this to the 1 cup called for in the original recipe)

1 Tbs oil

1 large egg, beaten

1 tsp vanilla

Filling:

(For a single batch. Actually, I wouldn't recommend tripling the filling, it makes way too much.)

1/2 cup butter, melted

3/4 cup packed brown sugar

1 Tbs cinnamon

Glaze:

(For a single batch. Again, I would also recommend not tripling the glaze.)

4 Tbs butter

2 oz cream cheese

1 1/4 cups powdered sugar

1 tsp vanilla

We started out by making the pancake batter. I forgot that the recipe said to make the filling first and let it sit. I can understand those instructions now, because it is very runny at first and allowing it to sit lets the butter combine better with the sugar.

As with our regular pancakes, we mixed the dry ingredients first. Then we set it aside, combined the wet ingredients and poured them into the dry ingredients.

She loves being able to level the flour.

For the filling, we melted the butter in the microwave, then we mixed in the brown sugar and cinnamon.

Next, we microwaved the cream cheese and butter until they melted. I whisked it until smooth and slowly added the powdered sugar and vanilla.

All ready to go.

We poured the batter onto our griddle using our 1/4 cup measuring cup (our normal size for pancakes).

Then I used my cake decorator to swirl on the cinnamon filling. As you can see, it didn't "swirl" very well. The filling kept getting jammed in the decorator. It was recommended to use a plastic bag with a small hole cut in the corner, but we thought this would work better. Oops, guess we know better for next time.

We flipped them after they started to bubble, then cooked them for another couple of minutes.

Yummy served with the glaze spooned over the top, and served with some sausage links.

Directions:
1- Make the filling first and set it aside. Just stir the brown sugar into the melted butter and add cinnamon.
2- Make the pancake batter next.
3- Combine flour, baking powder, and salt.
4- In a separate bowl, beat egg, add milk and oil. Pour into dry mixture and whisk well. Set aside.
5- Finally, make the glaze.
6- Place cream cheese and butter in a microwave safe bowl. Microwave on medium power until melted. The cream cheese wasn't quite as melted, but whisk it and it will melt well.
7- Add vanilla and 1/3 of the powdered sugar, which until combined, add 1/3 more powdered sugar, combine, then add remaining sugar and combine.
8- Place filling in plastic baggy. Cut hole in corner.
9- Pour pancake batter on griddle by 1/4 cup measures. Squeeze filling on in a spiral. Let it cook until it bubbles and is golden brown on bottom of pancake. Flip and let cook 1-2 more minutes, til golden brown.
10- Serve with cream cheese glaze.