Monday, September 30, 2013

Cinnamon Pancake Stack

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
1 tsp. salt
2 cups milk
2 cups water
4 tbsps canola oil
4 large eggs, lightly beaten
for the Cinnamon Filling
1 cup butter, melted (200gm)
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
for the Cream Cheese Glaze
1/2 cup butter (100gm)
4 oz. cream cheese
1 1/2 cups sugar
1 tsp. vanilla essence
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle/pan to exactly what temperature you want but not to high or you could burn the cinnamon. You don't want these too cook too quickly.
Pour desired amount of mixture onto girdle or pan. cook for a few seconds to seal the base before adding the cinnamon mixture. Using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze. keep doing this until you have run out of pancakes. pour cream cheese glaze over the top when finished.

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