Cinnamon Roll Pancakes

I woke up this morning and decided to do something new for breakfast.  This recipe was adapted from Recipe Girl.  Everyone in the house was thrilled with the results.  I didn't have any cream cheese on hand so I opted to do just a powdered sugar glaze on top instead of the traditional cream cheese you usually find on cinnamon rolls and no one even noticed the cream cheese was missing.  These were so sweet you didn't even need to add syrup to them.  Plus, they were easy.  If you are use to making your own pancakes anyways it is basically one extra step to get that cinnamon sugar swirl into it.  Yum!

Cinnamon Roll Pancakes

1 1/2 c. unbleached all-purpose flour 

3 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 extra large eggs, separated & room temp.
2 tbsp. vegetable oil
1 1/2 cups whole milk
1/2 tsp. vanilla extract
Pinch cream of tartar 

Filling:

1 stick melted butter 

1/2 c. brown sugar

1/4 c. white sugar

1 tbsp. cinnamon

  

Add flour, sugar, baking powder, baking soda and salt to a large mixing bowl.  Add egg yolks, oil, milk and vanilla into a separate bowl and whisk to combine.  Place the room temperature egg yolks into your mixer fitted with a whisk and add the pinch of cream of tartar.  Beat on a medium to medium high until nice relatively stiff peaks form.  Add wet milk mixture into the flour mixture and whisk until just barely combined.  You don't want to whisk until all the lumps are out.  Once the egg whites are at relatively stiff peaks fold them into the pancake batter until just combined making sure to be easy enough to not deflate the egg whites.  Allow the batter to sit for a minimum of 20 minutes before pouring onto a hot skillet or griddle.  Meanwhile melt a stick of butter in a small bowl (or use a glass measuring cup for easier pouring).  Whisk in the brown sugar, white sugar and cinnamon.  Pour into a ziplock bag and allow to sit for 20 minutes.  You want to allow the butter to cool a bit which will make the sugar mixture thicker.  Once your griddle is hot, add some butter so your pancakes don't stick and then use a 1/4 c. measuring cup to scoop out pancakes and pour onto a griddle to make sure they are all relatively the same size.  Cut the corner of the ziplock bag (use it like a pastry bag) and squeeze a big swirly circle around your pancake batter (like the picture above).  Once you see bubbles on the top of the batter they are ready to flip.  

* A trick to get quick room temperature eggs.  Take your eggs out of the fridge and place in a large cup or bowl and fill with hot water from the tap.  Allow to sit in the water for 5 minutes.  Then dry off the eggs and use.  

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