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
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.
*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!
1 Tbsp Cream Cheese or Neufchatel Cheese, softened
2 Tbsp powdered sugar
1 tsp milk
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.
I don’t exactly know what to call it but it is delicious. I figured it out from messing around with ingredients and eventually got it down to this. It’s perfect for when you need to impress someone and want to make them dinner. Plus it is extremely hard to mess up.
(Use a 3rd of the box) Spaghetti noodles
1 Polska Kielbasa
(Amount depends) 3 cheese Italian (or shredded Parmesan)
2 tbsp Italian Seasoning
1 tbsp Onion Powder
1 tbsp Garlic Powder
1/2 tsp Salt
3 tbsp of vegetable oil
Start by boiling the noodles with some salt. While that’s happening, slice the kielbasa and throw it in a pan by itself. This is precooked so you can cook it as much as you want. I prefer mine a little crispy on the edges.
Drain the noodles, add the vegetable oil, cheese, and spices. The more cheese you add, the better it tastes but a good medium is a 1/4th of a cup. Stir it up and throw in the meat and you are finished!
It’s really that easy and tastes awesome. You can also replace the kielbasa with bratwursts which is good too.
I like to pair it with either a spinach salad or steamed vegetables.
Expect to have leftovers. They heat up nicely and it tastes so good they probably won’t last long.