Make 6 pancakes
1 c flour
1 c whole milk
1 egg, beatened
1 T vegetable oil
2 t baking powder
¼ t salt
8 T butter, softened
1/2 cup brown sugar
¼ t cinnamon
3 T butter
2 oz cream cheese, softened
2/3 c powdered sugar
½ t vanilla extract
In a small pot melt 3 T butter over low heat. Add the cream cheese, powdered sugar to the pot. Whisk until sugar is melted and glaze is smooth. Set aside.
In another bowl dumb brown sugar, the remaining butter and cinnamon in a small bowl and mix it up well with a folk.
Snip a small bit of a corner off a baggie and place in clean, empty cup add the filling. Set aside. In a medium bowl add flour, baking powder and salt. Whisk the dry ingredients.
In a bowl add milk, egg, and oil and whisk well. Pour the wet ingredients in the bowl with the dry ingredients and mix with whisk until just combined.
Spray a non-stick pan that’s over medium heat with cooking spray or wipe your pans down with a little vegetable oil. Add about 1/3 cup of the batter to the pan.
Let the edges get a tiny bit dry and let it start to bubble. Add our filling. Pipe on a spiral pattern making sure not to get too close to the edge of the pancake.
You can do other patterns if you like.
Flip the pancakes and remove to plate and cook the rest of the pancakes. Drizzle on some glaze. Enjoy.