We all have been on a very early schedule here for the last few months. The older Teddy gets, the fussier she becomes. She does not like the heat of the day, so, I get up with her at 4:00 am. The rest of the gang meet us in the kitchen at 5:30 to do early morning gardening. We return from the gardens around 7:30 and everyone is hungry. I've been making big breakfasts and then eating lighter meals for the rest of the day. This morning I made everyone cinn-a-buns. It made for happy gardeners!
Cinnamon swirl: 4 T. melted butter, 1/4 C. plus 2 T. light brown sugar, 1/2 tsp. cinnamon. Mix together until it forms a paste.
Icing: 4 T. butter, 2 ounces cream cheese, 3/4 C. powdered sugar, 1/2 tsp. vanilla extract. Melt the butter in a pot. Stir in the cream cheese until blended then add the powdered sugar. Remove from the heat and stir in the vanilla extract.
Batter: Add 1 C. flour to a bowl. Whisk in 2 tsp. baking powder and 1/2 tsp. salt. Add 1 C. milk, 1 L. egg (slightly beaten) and 1 T. vegetable oil. Stir just until blended. Lumps are okay.
Scrape your swirl mix into a plastic bag.
Snip a small bit off of the corner of the bag.
Add about 1/3 C. of the batter onto the hot buttered surface of a non-stick pan. Let it cook until it bubbles and the bubbles begin to burst. Squeeze the cinnamon mix out of the hole in the bag in a swirl pattern on top of the broken bubbles. I forgot to get a pic of this step. Also, the heat should be on medium so the swirl mix does not burn.
Flip the pancakes and continue to cook just until the cinnamon mix starts to caramelize.
Flip again so the bottoms can soak up some of the melted cinnamon mix. Wipe the pan out with paper tiles between batches.
Drizzle the icing over the pancakes before serving. I anticipate requests for these often.