Cinnamon Rolls Pancakes with Cream Cheese Glaze

Name: Cinnamon Rolls Pancakes with Cream Cheese Glaze
Yield: 8 porsi
Cuisine: Indonesia
Ingredients: 4 sendok makan Mentega; 6 sendok makan Gula Merah; 1 sendok makan Kayu Manis; 4 sendok makan Mentega; 4 sendok makan Cream Cheese (Krim Keju); 3 cangkir Gula Pasir; 1 sendok teh Vanili; 1 cangkir Tepung Terigu; 2 sendok teh Baking Powder; 1 sendok teh Garam; 1 cangkir Susu Cair Sapi; 1 butir Telur Ayam; 1 sendok makan Minyak Goreng

Dwita Miranti @dweetha

Emang sih kalo diliat buatnya tuh ribet banget... tapi pas makan rasanya sebanding dengan cara buatnya... nyum.. nyum.. nyuuuummmm..............

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Cinnamon Rolls Pancakes with Cream Cheese Glaze

Dwita Miranti @dweetha

Emang sih kalo diliat buatnya tuh ribet banget... tapi pas makan rasanya sebanding dengan cara buatnya... nyum.. nyum.. nyuuuummmm..............

Lebih banyak

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Bahan-bahan

35 menit

8 porsi

4 sendok makanMentega
6 sendok makanGula Merah
1 sendok makanKayu Manis
4 sendok makanMentega
4 sendok makanCream Cheese (Krim Keju)
3 cangkirGula Pasir
1 sendok tehVanili
1 cangkirTepung Terigu
2 sendok tehBaking Powder
1 sendok tehGaram
1 cangkirSusu Cair Sapi
1 butirTelur Ayam
1 sendok makanMinyak Goreng

Tersimpan

Cara Membuat

35 menit

1

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside
2

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
3

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
4

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.
5

Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).
6

Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.
7

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).
8

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.
9

Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
10

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
11

Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
12

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!