CINNAMON ROLL PANCAKES NEAR ME RECIPES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

Steps:

• In a small bowl (or small saucepan on the stove), mix together ingredients for the swirl: brown sugar, butter, and cinnamon. Microwave for 30-60 seconds until smooth and combined. It will be the consistency of a thick syrup. Place the mixture into a squeeze bottle or a Ziploc bag.
• In a medium bowl, mix together the dry ingredients for the pancakes: flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a small bowl, mix together the wet ingredients for the pancakes: vanilla bean paste, eggs, milk, vinegar, and melted butter.
• Whisk wet ingredients into dry ingredients and whisk to combine. Some lumps are okay!
• In a small bowl, mix together icing ingredients: powdered sugar, butter, milk, vanilla bean paste, and salt until combined and smooth.
• Heat your electric skillet to 350 degrees, or a non-stick pan over medium heat, add enough butter to coat the surface of the skillet or ban when melted.
• Ladle pancake mixture onto skillet, let the pancake cook for 1 minute so that it starts to bubble.
• Take your bottle/bag (snip the corner of the bag) with the swirl mixture and create a swirl on top of the pancake.
• Let cook for another minute and flip.
• Cook the pancake another 2 minutes, or until done, on the other side.
• Serve the pancakes swirl side up and drizzle with icing! You can serve with maple syrup if you wish, but I found them to be sweet enough with the icing.