Ingredients
Nutrition per serving
- Calories
- 560
- Protein
- 10 g
- Carbs
- 78 g
- Fat
- 24 g
- Saturated fat
- 14 g
- Fiber
- 2 g
- Sugar
- 39 g
- Sodium
- 610 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Microwave the 45 g of butter in a bowl until melted, then stir in the brown sugar and cinnamon. Spoon into a zip-top bag and set aside to thicken slightly.
Microwave the cream cheese for 10 to 15 seconds to soften, then whisk in the powdered sugar, 2 tablespoons milk and vanilla until smooth and pourable.
Heat a large nonstick skillet or griddle over medium-low heat. Whisk the flour, sugar, baking powder and salt in a bowl, add the egg, milk and melted butter, and stir until just combined.
Brush the pan with butter and pour in 1/4-cup scoops of batter. Snip a small corner off the bag and, once a few bubbles appear, pipe a spiral of cinnamon filling from the center outward on each pancake.
Flip carefully and cook until the underside is golden and the swirl has caramelized. Wipe the pan with a paper towel and repeat with the remaining batter.
Serve swirl side up, drizzled with the cream cheese glaze.
Tips
- Keep the heat at medium-low: the sugary swirl burns on high heat before the pancake cooks through.
- If the swirl is too runny to pipe, let it sit a few more minutes; too thick, microwave it for 5 seconds.
- Wiping the pan between batches stops burnt sugar from speckling the next pancakes.
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Gear that helps
- Nonstick griddle Cooks a whole batch of pancakes at once.
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Mixing bowl set Nesting bowls for every prep job.
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