Cinnamon Scroll Pancakes

Indulge in the ultimate lazy Sunday breakfast: Cinnamon Scroll Pancakes! Experience the delight of light, fluffy pancakes filled with a sweet cinnamon paste and topped with a delicious cream cheese frosting. No more waiting for hours - these quick and easy pancakes will be ready in just 30 minutes. Say goodbye to boring breakfasts and hello to your new favourite pancakes. Try them now, your taste buds will thank you!

pancakes, cinnamon, cinnamon scrolls, cinnamon roll, pikelets, breakfast, brunch, mother's day

breakfast, brunch

Yield: 8-10

Author: Ange Zahn

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Cinnamon Scroll Pancakes

Indulge in the ultimate lazy Sunday breakfast: Cinnamon Scroll Pancakes! Experience the delight of light, fluffy pancakes filled with a sweet cinnamon paste and topped with a delicious cream cheese frosting. No more waiting for hours - these quick and easy pancakes will be ready in just 30 minutes. Say goodbye to boring breakfasts and hello to your new favourite pancakes. Try them now, your taste buds will thank you!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

Cinnamon Paste

• 125g unsalted butter, room temperature
• 150g brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon milk (if needed)

Cream Cheese Frosting

• 125g unsalted butter, room temperature
• 150g cream cheese, room temperature
• 2 cups icing mixture, sifted
• 1-2 teaspoons vanilla

Pancake Batter

• 1 ½ cups milk
• 1 teaspoon vinegar
• 2 eggs
• 2 teaspoon vanilla
• 2 ¼ cups SR Flour
• 1 teaspoon bicarbonate of soda
• ¼ cup caster sugar
• 50g unsalted butter, melted
• Extra butter for oiling the pan

Instructions

Cinnamon Paste

1. Put all ingredients into a bowl and stir until well combined. Set aside whilst you prepare the cream cheese frosting.

Cream Cheese Frosting

1. Put the butter and cream cheese into a small glass bowl. Microwave for 30 seconds. Your butter should be just melted and the cream cheese should be soft. Stir together. Add the vanilla and sifted icing mixture. Stir until smooth. Set aside whilst you prepare the pancakes.

Pancake Batter

1. In a jug stir together the milk and vinegar. Stir and set aside.
2. In a bowl, sift flour and bicarbonate of soda. Stir in the sugar and salt.
3. To the milk in the jug, add eggs and vanilla. Whisk to combine. Pour the wet ingredients into the dry ingredients with the melted butter. Gently whisk until mixed together. Be careful not to overmix.
4. Heat your frypan over medium heat. Grease with a little butter.
5. Spoon the cinnamon paste into a piping bag or snap lock bag and snip off the tip.
6. Pour ¼ cup of batter into the frypan. Squeeze the cinnamon paste in a swirl and allow to cook for a few minutes or until golden underneath, before flipping over and cooking on the other side. Move the pancakes to a plate whilst you continue cooking the rest of the pancakes.
7. When it is time to serve, spoon some cream cheese glaze in a swirl over the top of each pancake.

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