She Mixes The Ingredients In A Bowl And Fries It. The Outcome Will Make Your Mouth Water

Cinnamon Swirl Filling:

4 Tbsp. (½ stick) unsalted butter
¼ cup light brown sugar
½ Tbsp. cinnamon

Melt the butter and mix with the other ingredients. Pour into a plastic squeeze bottle. If necessary, keep the mixture melted by setting the bottle in a bowl of warm water.

Cream Cheese Frosting:

4 Tbsp. (½ stick) unsalted butter
2 oz. cream cheese, room temp
¾ cup powdered sugar
½ tsp. vanilla extract

Melt butter, then whisk in the cream cheese. Whisk in sifted powdered sugar, then stir in the vanilla.

Pancake Mix

2 cups all-purpose flour
4 tsp. baking powder
4 Tbsp. sugar
1 tsp. salt
1 ½ cups milk
2 eggs
1 tsp. vanilla extract
4 Tbsp. (1/2 stick) unsalted butter, melted

Whisk together all dry ingredients in a bowl. In a separate bowl, whisk together milk, eggs and vanilla. Pour the milk mixture into the flour mixture and lightly mix. Batter should be lumpy. Add the butter, stirring gently. Chill in the refrigerator for 20 minutes.

On medium to low heat, in a nonstick pan, pour two heaping spoonfuls of batter to make a large pancake. Cook until bubbles form on the top and the edges set. Using the squeeze bottle, squeeze a swirl of cinnamon filling onto the pancake, cinnamon-roll style. Cook for another minute, and then flip it. Cook for 2 minutes, then flip over so you see the cinnamon swirl. Spread with the cream cheese frosting, sprinkle on a few pecans, and you’re done!


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