New kind of pancake!

Perfect for those Sunday mornings when you are feeling a bid decisive. I haven’t tried this recipe but will this weekend for sure.

 

Prep time 25 minutes, cook time 10

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

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

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

 

Cinnamon Roll Pancakes

 

 

 

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Easy Face Masks

After some reading, I’ve found that there are three types of skin. Oily, dry and combination.They can all be hard to deal with because everyone wants nice skin.

 

As a broke college student, I can’t afford all kinds of different ointments and lotion. Instead, I look in my kitchen. Here are a couple I’ve tried that are used from ingredients that you most likely have at home.

For dry skin, try about three table spoons of honey and one beaten egg yolk. Mix it all up, (don’t forget to fasten your hair back), then apply evenly with your fingers. Leave it on for about 10 minutes then remove with a wet towel.

 

For dry skin, separate egg whites and get rid of the yolk. Or give it to your dry skinned friend 😀

Beat the egg whites and add three drops of lemon. This one is more of a peel. It works well and draws oil from the skin without drying it out too much. Plus it’s just as effective as other face masks compared to how cheap it is. 

 

Cinnamon Roll Mug Cake

 

 

Cinnamon Roll Mug Cake (made in 3 minutes!)

Yield: 1 Mug Cake

Ingredients

    • 2 Tbsp applesauce
    • 1 Tbsp vegetable oil
    • 1 Tbsp buttermilk
    • 1/4 tsp vanilla extract
    • 1/4 cup + 1 Tbsp all-purpose flour
    • 2 1/2 Tbsp packed light-brown sugar
    • 3/4 tsp ground cinnamon
    • 1 dash ground nutmeg (optional)
    • 1/4 tsp baking powder
    • 1/8 tsp (scant) salt
    • 1 Recipe Cream Cheese Icing, recipe follows
Cream Cheese Icing
  • 1 Tbsp Cream Cheese or Neufchatel Cheese, softened
  • 2 Tbsp powdered sugar
  • 1 tsp milk

 

Directions

    • Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.
Cream Cheese Icing
  • Combine all ingredients in a small bowl and whisk with a fork until smooth.