Description
Recommended Equipment
- mixing bowl
- whisk
- two small bowls
- piping bag
- large pan
Ingredients
Units
Scale
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
- 60 grams butter
- 50 grams brown sugar
- 1 tbsp cinnamon
- 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
