Cinnamon Roll Pancakes
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- 3 tablespoons butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- Nutmeg, grated
- 1 recipe Perfect Pancake Batter
- Butter, for cooking
- 4 ounces cream cheese
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk, plus more to taste
Heat griddle to medium heat.
In a small bowl, mix together melted butter, brown sugar, cinnamon and nutmeg. Pour into a plastic squeeze bottle.
Place butter onto the griddle. Once butter is melted, ladle about 1/4 cup of the batter onto the hot griddle. With the squeeze bottle, squeeze the cinnamon butter onto the top of the pancake in a spiral pattern, being sure not to get to close to the edge. Let cool for 1-2 minutes and flip.
For the cream cheese drizzle, beat cream cheese until smooth. Next, beat in the powdered sugar then stir in vanilla and milk. If needed, add more milk, a small splash at a time, until you get a thin consistency that you can drizzle.
Serve pancakes with cream cheese drizzle.