This was a huge hit today - I wanted to make something for breakfast that was not labor-intensive, since it's a Monday *and* a school day- and this fit the bill. The original recipe came across Pinterest a while back, and I made a few changes so it has a different appearance, but the taste was the same, I am sure -
1 1/2 cups milk
4 T. melted butter
2 large eggs
I added 1/2 tsp vanilla extract
2 T. sugar
2 cups flour (I used half white whole wheat)
4 t. baking powder
1/2 t. salt
Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. I lined my pan with parchment for ease of removal. In a large mixing bowl, beat together milk, butter, egg and vanilla, if desired. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling (see below) over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. I put mine in a crisscross pattern and then swirled with a knife, instead of individuals swirls. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.
Cinnamon Roll Filling:
4 T. melted butter
3/4 cup brown sugar
2 T. cinnamon
In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.
Maple Cream Cheese Drizzle:
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup
Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.
instead of Maple Cream Cheese Drizzle, I made a vanilla drizzle - powdered sugar, 1/4 tsp vanilla, 1-2tsp half and half, thinned out with milk as needed. YUM