Last weekend, I had ten people to make breakfast for – 6 of them were under the age of 6 – and pancakes seemed like a no-fail solution. This recipe is from the October 2011 issue of Cuisine at Home magazine and was a hit with all 10 of us. I made a double batch of the pancakes with only a few leftover. This would be a perfect recipe for one of the crisp fall mornings in the weeks ahead. (Thanks to Jenny for taking the photo!)
Cinnamon Roll Pancakes
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 1/2 tsp apple pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 4 oz. Philadelphia Cooking Creme
- 3 Tbsp. pure maple syrup
- 1 egg
- 1/2 tsp vanilla extract
Combine dry ingredients and set aside. Whisk together wet ingredients and fold into the dry mixture. Let the batter rest for 10 minutes. Heat a large nonstick skillet over medium low heat. Cook until batter bubbles form on surface and flip. I prefer to make silver dollar pancakes using a melon baller to scoop out the batter.
Serve with the following two toppings swirled on top –
Creamy Icing
- 6 oz Philadelphia cooking creme
- 1/2 cup sweetened condensed milk
- 1/4 cup buttermilk
- 1/2 tsp vanilla
- 2 Tbsp. warm water
Combine all ingredients in a small saucepan over medium heat until warm.
Spiced Maple Syrup
- 3/4 cup pure maple sytrup
- 1/4 cup sweetened condensed milk
- 2 Tbsp butter
- 1/4 tsp apple pie spice
Combine all ingredients in a small saucepan and head over medium heat until warm.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!
