SaveIngredients
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.
Made it? Rate it
Tap a star to rate this recipe.
