Cinnamon Roll Pancakes

Wow. ‘Nuff said.

Found these gems (along with this delicious photo) over on The Family Kitchen and I had to try them. The family loved them! A couple of notes…it was all delicious but I wonder if it would be just as delicious (or at least close) just using a Bisquick or easier base mix and adding the swirl. I’m not sure because the pancake was super yummy but a little more time consuming than a quick Bisquick pancake. Second, these measurements (one batch) only makes about 6 large pancakes. Taryn, my 10-year old daughter, ate 2 of them by herself so I’m glad I doubled the batch.

Ingredients:

Cinnamon Roll Pancakes

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter, melted, plus more for pan
1 egg, lightly beaten
1 tablespoon honey

for the cinnamon swirl:

2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

Directions:

Combine dry ingredients in a medium size bowl. Combine wet ingredients in a liquid measuring cup and then whisk into flour mixture. Batter should be lumpy and not too thin. In a small bowl, combine ingredients for the cinnamon swirl, and pour into a plastic ziploc bag or a disposable pastry bag. Snip a tiny triangle off the end of the bag for piping. Set aside.

Heat a nonstick skillet over medium heat. Grease with butter, if desired, and pour on a 1/2 cup of batter. Use the pastry bag to make a swirl of the cinnamon sugar mixture on top of the batter. When the bubbles on the surface of the pancake begin to pop, and then no longer fill in with more batter, flip, and cook for 30 seconds more. Repeat with remaining batter.

Buttermilk Syrup

4 tablespoons butter
1/4 cup sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

WW Points: 4 per pancake/2 per 2 Tbsp. syrup