Makes 4 to 6 servings
INGREDIENTS
1 recipe Pancake Batter (see above)
¼ cup packed dark brown sugar
¼ cup (½ stick) unsalted butter, melted
½ tablespoon ground cinnamon
4 ounces cream cheese
½ cup confectioner’s sugar
¼ cup whole milk
1 teaspoon vanilla extract
PREPARATION
In a medium mixing bowl, beat the brown sugar, butter, and cinnamon, until thoroughly mixed and creamy. Scoop the mixture into a small plastic sandwich bag and let it cool for 20 minutes. When mixture is cooled, cut a small corner off the bag, creating a hole for the cinnamon mixture to be piped.
In a separate medium bowl, combine the cream cheese, confectioner’s sugar, milk, and vanilla extract, stirring until there are no lumps.
Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Pipe the cinnamon mixture in a swirl, starting from the center of the pancake and working outwards. Make sure to leave a ½ inch gap between the edge of the pancake and the swirl. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with syrup, butter, and cream cheese glaze.