Cinnamon Roll-Stuffed Pancakes: Breakfast Indulgence
Ingredients
For the Cinnamon Roll Filling:
Ingredients, For the Cinnamon Roll Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
For the Pancakes:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon sugar
– half teaspoon salt
– 1 egg
– 1 cup milk
– 1 tablespoon melted butter
– 1/4 cup vegetable oil
Instructions
For the Cinnamon Roll Filling:
In a big bowl, whisk collectively the flour, sugar, cinnamon, and salt.
Add the melted butter and milk and whisk until a easy batter varieties.
Let the batter rest for 5 minutes.
In a small saucepan, melt the butter over medium warmth.
Add the brown sugar and cinnamon and stir till mixed.
Add the pecans and raisins and stir till coated in the Cinnamon roll homemade-sugar mixture.
Remove from heat and set aside.
Heat a flippantly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for every pancake.
Cook for 2-3 minutes per facet, or till golden brown.
Transfer the pancakes to a plate and top with the cinnamon roll filling.
Enjoy!
For the Pancakes:
Instructions, For the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk collectively the milk, eggs, and vanilla extract.
- Add the wet components to the dry elements and whisk till simply mixed.
- Heat a lightly oiled griddle over medium heat.
- Pour 1/4 cup of batter onto the griddle for every pancake.
- Cook for 2-3 minutes per aspect, or till golden brown.
- Remove from the griddle and serve instantly.
Tips and Variations
Tips:
Tips:
– For a thicker batter, add an additional 1/4 cup of flour.
– For a thinner batter, add an additional 1/4 cup of milk.
– For a sweeter batter, add an additional 1/4 cup of sugar.
– For a spicier batter, add an additional half teaspoon of cinnamon.
– To make mini pancakes, use a 1/4-cup measuring cup to scoop the batter.
– To make heart-shaped pancakes, use a heart-shaped cookie cutter to chop out the pancakes from the batter.
– To make blueberry pancakes, add 1 cup of contemporary blueberries to the batter.
– To make chocolate chip pancakes, add 1 cup of semi-sweet chocolate chips to the batter.
– To make peanut butter pancakes, add half cup of peanut butter to the batter.
– To make banana pancakes, add 1 mashed banana to the batter.
– To make apple pie pancakes, add half cup of chopped apples, 1/4 cup of sugar, and 1/4 teaspoon of cinnamon to the batter.
– To make pumpkin pancakes, add half of cup of canned pumpkin, 1/4 cup of sugar, and 1/4 teaspoon of pumpkin pie spice to the batter.
– To make gingerbread pancakes, add half of cup of molasses, 1/4 cup of sugar, 1/4 teaspoon of ground ginger, 1/4 teaspoon of floor cloves, and 1/4 teaspoon of floor cinnamon to the batter.
– To make Eggnog pancakes, add half cup of eggnog to the batter.
– To make Pancake bites, fill a muffin tin with pancake batter and bake at 350 levels for 10-12 minutes.
– To make Pancakes on a stick, use a skewer to poke by way of the center of each pancake after which dip the pancakes in maple syrup.
– To make Crepes, use a thin batter and cook the pancakes in a lightly oiled skillet over medium warmth.
Variations:
Tips and Variations:
- For fluffier pancakes: Use cold milk and do not overmix the batter.
- For crispier edges: Cook the pancakes over medium-high heat and do not flip them too typically.
- To make ahead: Prepare the batter and cinnamon roll filling the night time before. In the morning, simply warmth up the griddle and cook dinner the pancakes.
- Variations:
- Use different types of cinnamon rolls, such as apple cinnamon rolls or pumpkin cinnamon rolls.
- Add different fillings to the pancakes, corresponding to chocolate chips, blueberries, or bananas.
- Top the pancakes together with your favourite toppings, corresponding to maple syrup, butter, or whipped cream.