![]() When you flip the pancake, it gets all caramelized and delicious. You basically start with a classic pancake, (this recipe below or your own,) and swirl in a cinnamon, brown sugar, butter mixture. Not that any of you would want to hear that but that’s just how good these were. If I could insert a sound clip right now and moan I probably would. After staring at the picture for a good 5 minutes, I checked that I had all the ingredients and then made these babies. But the moment I saw the words “Cinnamon Roll Pancakes,” I stopped in my tracks and did a double take. Usually I’ll admire something and bookmark it, maybe getting inspired by another beautiful recipe along the way. You can drizzle this over the pancakes with a spoon or with an additional piping bag - your choice.There are certain recipes that when I see I absolutely have to make. Meanwhile, while the pancake cooks, whip together the cream cheese glaze.Repeat for all pancakes until golden brown.Allow the pretty cinnamon roll swirl to set for at least one minute before flipping and cooking the swirl side.Starting from the center of the pancake squeeze to add a cinnamon sugar swirl to the top of the pancake batter.Once the pancake is almost fully cooked on the first snide, cut a small piece of the corner of the baggie.It will be the same squeezing texture of toothpaste. As the pancake starts to cook over medium heat, spoon the cinnamon filling into a piping bag or zip baggie.Scoop a 1/3 to 1/2 cup of batter onto the skillet.Make your pancake batter by giving all of the pumpkin pancake batter ingredients a good stir with a wooden spoon in a large bowl.Heat your nonstick griddle, electric griddle or large skillet, add oil or nonstick spray if necessary. ![]() Heat butter in a non stick pan, stir in the brown sugar and cinnamon and set aside to cool. Start out by making the cinnamon swirl mixture.Serve these delicious pumpkin cinnamon roll pancakes recipe hot with maple syrup, cinnamon butter or whipped cream. You can drizzle this over the pancakes with a spoon or with an additional piping bag – your choice. Meanwhile, while the pancake cooks, whip together the cream cheese glaze. Repeat for all pancakes until golden brown. Starting from the center of the batter and squeeze the cinnamon mixture to add a cinnamon sugar swirl to the top of the pancake batter.Īllow the pretty cinnamon roll swirl to set for at least one minute before flipping and cooking the swirl side. Once the pancake is almost fully cooked on the first side, cut a small piece of the corner of the baggie. Scoop a 1/3 to 1/2 cup of batter onto the skillet.Īs the pancake starts to cook over medium heat, spoon the cinnamon filling into a piping bag or squeeze bottle. Make your pancake batter by giving all of the pumpkin pancake batter ingredients a good stir with a wooden spoon in a large bowl. Heat your nonstick griddle, electric griddle or large skillet, add oil or nonstick spray if necessary. ![]() Start out by making the cinnamon swirl mixture.
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