Let’s Cook: Cinnamon Roll Pancakes

I have my friend Amos to thank for introducing me to this magnificent recipe. I will say that I was extremely skeptical of when it was first shown to me. What Amos emailed me was a pictographic recipe he had found on Pinterest (which I almost never trust), so perhaps you can understand my concerns. Knowing I needed more information I tracked the original blog post down and found a much more detailed version of the recipe on RECIPEgirl. However, I still had my concerns. How exactly did you avoid a burnt, goopy mess after flipping the pancake onto its cinnamon filled side? Well in my case you didn’t, but no matter how awful these pancakes end up looking they more than deliver in the taste department.

Cinnamon Roll Pancakes by RECIPEgirl

  1. 2015-01-24 17.50.52Before starting your pancakes make the cinnamon filling and cream cheese drizzle. Set your cinnamon filling aside in a closed Ziploc to cool (I put mine in the refrigerator) until it has a toothpaste like thickness.
  2. Using the recipe provided by RECIPEgirl or your own favorite pancake mix create the pancake batter. I used King Arthur Gluten Free Pancake Mix (15oz pack).
  3. Pour 1/3 cup batter into a well-greased non-stick skillet or griddle. Cook on medium to medium low heat.
  4. Allow the pancake to cook enough to form bubbles then add a swirl of the cinnamon filling. Stay close to the center to keep the filling from leaking out.
  5. Using a thin metal spatula, flip the pancake quickly and carefully.
  6. Set aside once finished and wipe your cooking surface clean in between pancakes.
  7. Stack up your pancakes, drizzle with your cream cheese icing, and enjoy!

attempt1

attempt2

attempt3

Let’s first talk about one of the major differences between my version of this recipe and the original, the pancake batter. I used King Arthur Gluten Free Pancake Mix, while the recipe called for you to make your mix from scratch. I have a hunch that had I made my batter from scratch it may have turned out thicker and better able to hold the cinnamon filling. The next time I make these I’ll definitely be using the batter recipe on RECIPEgirl (while still substituting all-purpose flour for gluten free all-purpose flour).
Next thing I want to talk about are the tips I added onto my recipe cards. First off FOLLOW ALL THE TIPS GIVEN ON RECIPEgirl! I cannot stress this enough since these pancakes would have been extremely difficult to make had I ignored those tips. Now, the first tip I discovered on my own is to make sure the piping tip (or cut in your Ziploc) is as small as possible. I didn’t think about sizing beforehand and ended up with cinnamon turds instead of swirls. Not cute. Next tip, if you don’t make pancakes often (me) go in knowing that this is going to be a life lesson in the importance of flipping pancakes correctly. I still don’t know how to do it, but I am convinced that with a bit of practice I’ll go from splatting my pancakes onto my skillet to magically flipping them perfectly. I fully expect that the beautiful, fluffy, cinnamon swirly pancakes shown on the original recipe are possible; it will just take me many many attempts to achieve them.
Let me make one thing clear! I am not mourning the fact that I will have to make these little guys more than once… because they taste freaking fantastic. The flavor of the cinnamon filling permeates the entire pancake and some of the cinnamon crystalizes to give the pancakes a sweet sugary crunch. Oh man, also that cream cheese drizzle is to die for. Seriously, I’m thinking of giving up on syrup all together and making this a mainstay for whenever I make pancakes. Oh man or doughnuts. So many possibilities! *faints* So yes, I would definitely recommend making this recipe because no matter how awful the pancakes end up looking (cue glamour shots of mine) they will taste amazing.

2015-01-24 19.14.53

ⓛⓞⓥⓔTricia

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