Homemade Pancakes Archive - Kimberly Zett

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Kimberly — Fri, 27 Dec 2024 14:06:59 +0000

Cinnamon Swirl Pancakes with Cream Cheese Frosting

December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

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TOTAL TIME

25 min

SERVES

8 pancakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet soextra.

Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Swirl Pancakes with Cream Cheese Frosting

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Author: Kimberly
Total Time: 25 min
Yield: 4-6 1x

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Description

Recommended Equipment

mixing bowl
whisk
two small bowls
piping bag
large pan

Ingredients

Units

PANCAKE BATTER

1 egg
55 grams neutral oil
1 tbsp white sugar
pinch of salt
250 milliliter full-fat milk
2 tsp baking powder
200 grams all-purpose flour
1-2 tbsp butter for frying

CINNAMON SWIRL

60 grams butter
50 grams brown sugar
1 tbsp cinnamon

CREAM CHEESE FROSTING

100 grams cream cheese
1.5 tbsp milk
1 tbsp lemon juice
20 grams powdered sugar

Instructions

For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!

Passive Time:
Cook Time: 25 min

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German Bacon Pancake

Kimberly — Mon, 15 Apr 2024 06:11:56 +0000

German Bacon Pancake

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April 15, 2024 by Kimberly

Experience a German classic! A perfect blend of crispy bacon and fluffy pancake, it’s the dinner you’ve been dreaming of.

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TOTAL TIME

30 min

SERVES

2 pancakes

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This savory twist on the classic pancake combines the crispiness of bacon with the soft, fluffy texture of pancakes to create a dinner that’s both satisfying and unique. It’s a traditional German dish that has stood the test of time, offering a perfect balance of flavors that will have everyone asking for seconds.

Serve these mouth-watering pancake fresh off the griddle, topped with some micro greens and chives. This dish is perfect for a lazy weeknight dinner or a brunch gathering with friends and family. Pair with a white wine or a side side salad to round out the meal and turn it into a feast fit for any appetite.

Store your Bacon Pancake in the refrigerator, tightly covered, for up to one day. Reheat in the oven or on the stovetop to bring back that fresh-from-the-griddle warmth and crispiness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

German Bacon Pancake

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium-sized bowl
whisk
large frying pan
spatula

Ingredients

Units

BATTER

125 grams all-purpose flour
125 milliliters whole-fat milk
2 eggs
1/2 tsp salt

FRYING

70 grams bacon
2 tsp clarified butter

TOPPINGS

chives
cress
majoram
black pepper

Instructions

Cut the bacon strips in half or thirds – depending on your preference.
In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.
Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.
Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.
Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.

Cook Time: 30 min

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