These taste as wonderful as they smell. Find out how to make Cheesecake Factory's cinnamon roll pancakes from Miranda Fullbright.
Cinnamon Roll Pancakes
1-3/4 cups All-Purpose Flour
1 Tbl Baking Powder
1 tsp Kosher Salt
2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 tsps. Vegetable Oil
1 cup Cinnamon Swirl
½ cup Vanilla Icing
Powdered Sugar (optional)
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
Cinnamon Swirl Topping
3 Tbls. Butter
5 oz. Brown Sugar
¾ tsp. Cinnamon
1 Tbl. Cream
Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.