CINNAMON ROLL PANCAKES
- 200 g (3/4 cup+2 tbsp) milk room temperature
- 10 g (2 tsp) white vinegar or lemon juice
- 1 large egg room temperature
- 1/2 tsp vanilla paste or vanilla extract
- 40 g (3 tbsp) vegetable oil flavorless like sunflower, canola...
- 25 g (2 tbsp) sugar
- 180 g (1+1/2 cup) all purpose flour
- 1/4 tsp salt
- 2 g (1/2 tsp) baking powder
- 4 g (1/2 tsp) baking soda
- 60 g (1/4 cup) unsalted butter room temperature
- 60 g (1/3 cup) brown sugar
- About 1 tbsp cinnamon powder
- In a medium size bowl, mix with a spatula the softened butter with sugar and cinnamon until well combined, creamy and smooth.
- Transfer into a piping bag or a plastic ziplog bag and set aside.
- In a large bowl, place milk, vinegar and mix; let it rest for about 10-15 minutes.
- Add egg, vanilla, oil, sugar and mix until combined.
- Add sifted flour, baking powder, baking soda, salt and gently mix until almost completely combined: don't mix too much, don't worry if there are some small lumps.
- Cover and let it rest until heat the pan.
- Heat a nonstick pan over medium heat.
- Grease the pan with butter and absorb the excess with kitchen paper.
- Use 1/3 cup to take the batter and pour it into the hot pan.
- When some small bubbles appear on top of pancakes, pipe a swirl on top using the piping bag filled with cinnamon filling.
- Flip pancake and cook for about 50 seconds.
- Invert and serve immediately.
- You can top with sugar glaze made with icing sugar and water or with cream cheese frosting glaze.
To get soft and fluffy pancakes, the iron rule is to not overcook them. Pipe Cinnamon Filling on your pancakes when the batter on top is still runny but some bubbles appear. Be careful to not use a too high heat under your pan, or your pancakes will become dry and a bit burn outside before they can properly cook inside!
Flip your pancakes when Cinnamon Filling is well melt and slightly cooked, then cook for less than 1 minute increasing a bit the heat.
You can top your pancakes with simple icing sugar glaze or with the traditional cinnamon roll topping: cream cheese glaze.
If you want to make cream cheese glaze, mix about 50 g (3 tbsp) of room temperature cream cheese, with a hint of vanilla extract and 20 g (2 tbsp) of powdered sugar; then add little by little about 30 g (2 tbsp) of room temperature milk until get a creamy consistency. With this recipe you’ll get a one serving topping glaze, double the amount if you’re sharing your pancakes with a greedy friend!