Cinnamon Roll Pancakes

Happy Pancake Day!  As you know Mardi Gras = National Pancake Day.  And the entire week before lent = Pancake Week.  Which is usually celebrated here with a pancake-a-day.  Reality is, I have the recipes to try, and I made some of them, but I just couldn't pull it off in time this year.  Sorry for the downer.

But the good news is, I have one for today, and it's so awesome.  One of those many recipes that make me smack my forehead wondering why I never thought of it before.  If you're only going to make one pancake today, or this week, this is an awfully good one to go with!

Cinnamon Roll Pancakes (print recipe)
(Makes 8 to 10 pancakes)

Pancakes:
2 cups all-purpose flour
4 tsp baking powder
1 tsp salt
2 cups buttermilk
2 T canola oil
2 large eggs, lightly beaten

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup brown sugar
1 T ground cinnamon

Cream Cheese Glaze:
4 T butter
2 oz. cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract

1.  Prepare pancake batter: In a medium bowl, whisk together flour, baking powder, and salt.  Whisk in the buttermilk, oil, and eggs, just until batter is moistened (a few small lumps are fine.)

2.  For the filling, in a medium bowl, mix butter, brown sugar and cinnamon.  Pour filling into a pastry bag with a small tip or a squeeze bottle with a small tip.  Set aside.  This should be about the consistency of toothpaste.

3.  For the glaze, in a medium, microwave-safe bowl, heat butter and cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar and vanilla; set aside. 

4.  Heat griddle or large skillet over medium-low heat.  Spray with nonstick cooking spray if necessary.  Scoop about 3/4 cup batter onto the skillet.  When pancake has started to cook a little, swirl on the cinnamon filling. 

 When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside.  Transfer to a baking sheet to keep warm in the oven.  When ready to serve, spoon warmed glaze onto the top of each pancake. 

*Save extra filling for next time.

Recipe adapted from The Baker Chick