Cinnamon Pancakes

Serving Size: 4 pancakes | Amount Per Serving: 2 pancakes

Ingredients

Pancakes

• 1) 1.5 cups (195 grams) all-purpose flour
• 2) 1 tablespoon brown sugar
• 3) 1 tablespoon baking powder
• 4) 1 tablespoon ground cinnamon
• 5) 0.5 teaspoon kosher salt
• 6) 1.25 cups (295 ml) milk
• 7) 1 large egg
• 8) 3 tablespoons butter, melted
• 9) 1 teaspoon vanilla extract

Cream Cheese Glaze

• 1) 4 tablespoons butter
• 2) 3 ounces cream cheese
• 3) 1.5 cups (170 grams) powdered sugar, sifted
• 4) 0.5 teaspoon vanilla extract
• 5) 3 to 4 tablespoons milk

Steps

Pancakes

• 1) In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.
• 2) In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.
• 3) Heat a large skillet or griddle over medium heat.
• 4) Make a well in the center of the flour mixture, pour in the milk mixture and stir the two mixtures until combined.
  It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter.
  Don’t be surprised if the pancake batter bubbles a bit – it’s normal.
• 5) Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter.
  Then use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
  Gently spread the batter into a 4-inch circle. The batter will be quite thick.
• 6) When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over.
  This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Cream Cheese Glaze

• 1) Melt butter in a small saucepan over medium heat.
• 2)Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste.
• 3) Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk.
  You want to be able to drizzle the glaze over the pancakes.
  If it’s too thick, add another tablespoon or two of milk.

Notes

• 1) You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• 2) Flip the pancakes when bubbles appear on the batter and begin to pop.
• 3) Do not over-stir the batter. The goal is a lumpy pancake batter.
  Mix until the dry ingredients are moist but not until the entire batter is smooth.
• 4) Test heat, consistency, and taste by starting with a small first pancake so that any issues can be resolved without wasting too much batter.
• 5) Flip the pancakes only once to avoid them becoming flat.
• 6) To make a cinnamon roll glaze, whisk together cheese, vanilla extract, and powdered sugar.
  Add milk to thin it out to a consistency that allows you to drizzle the glaze all over the pancakes.