This recipe sounds delicious, it really does, and the pictures on Pinterest look awesome! Making these is a whole ‘nother deal. Enter, Pintrosity baking fail.
As our About Us page details, Chelsea bakes and I cook. Baking is difficult for me because I neglect to read the whole recipe ahead of time and generally fail at going in the order intended. Pancakes aren’t really baking, but require a lot of ingredients and have to be measured to taste right and cook well.
My pintrocity didn’t involve my normal failures at baking but my substitutions didn’t work out very well. Don’t use margarine spread (from the tub) instead of butter. And I even know that you’re not supposed to do that! Oh well.
This is what the pancake is supposed to look like as it’s cooking. It’s pretty and swirly.
And this is mine. Whoops. You should still make these and follow the recipe exactly. Substitutions aren’t allowed in baking unless it’s an addition of a delicious ingredient in granola.
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
(OR use a boxed pancake batter)
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When pancakes are finished, add the cream cheese glaze and eat!
And almost nailed it! Still, don’t use spreadable margarine from a tub instead of butter!