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Pancake bater
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Step 1
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| Prepare pancake batter: In a medium bowl whisk together flour, sugar, baking powder and salt. Whisk in milk, oil and egg until batter is mixed--there may be some lumps. Set aside. Heat oven to 350 degrees F. |
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Cinnamon swirl
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Step 2
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| In a medium bowl make cinnamon filling by mixing melted butter, brown sugar and cinnamon. Pour about half of the filling into a freezer bag and cut off a small piece of a corner to make a pastry bag. Set aside. |
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Glaze
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Step 3
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| In a medium microwave-safe bowl, heat butter and cream cheese until melted. Whisk together until smooth. Whisk in powdered sugar and vanilla. Set aside. |
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Pancake batter
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Step 4
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| Heat pancake griddle to 300 degrees or medium. Whisk batter once again. Pour 1/3 cup of batter on griddle for each pancake you are making--I started with 3 per batch. Let pancake cook until bubbles are all over top. Swirl the cinnamon filling onto the pancakes, but do not flip them. Because gluten-free pancakes are fluffier and rise more than regular pancakes, I let them cook until almost done--then I placed them on a baking sheet in a heated oven for a few minutes to finish. They did not brown but did cook through. If you flip the pancakes, the sugar in the filling melts and runs through the pancakes. |
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Step 5
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| When ready to serve, spoon warmed glaze onto the top of each pancake. Made 8 pancakes plus extra cinnamon filling. |
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