Cinnamon pancakes with cinnamon swirls and cream cheese icing

Ingredients for 2 servings:

• 60 g butter, soft
• 60 g brown sugar
• ½ tsp cinnamon powder
• 60 g cream cheese
• 90 g powdered sugar
• 1 packet of vanilla sugar
• 120 g flour
• 2 tsp baking powder
• ½ tsp salt
• 120 ml milk
• 1 large egg(s), beaten
• 1 tbsp vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

truly American

Cinnamon swirl: In a medium bowl, combine the butter, sugar, and cinnamon. Transfer the mixture to a freezer bag or, better yet, a ziplock bag and set it aside. Cream cheese frosting: Whisk the cream cheese with the powdered sugar and vanilla sugar. Pancake batter: In a medium bowl, combine the flour, baking powder, and salt, then stir in the milk, egg, and oil until a smooth batter forms. Heat a large, nonstick skillet over medium heat and grease it. Use a ladle to pour the batter into the pan. The pancakes should be about 10 cm in diameter. Cut off a corner of the ziplock bag and press the cinnamon mixture into that corner. When your pancake starts to bubble, add the cinnamon mixture. Starting in the center of the pancake, draw a swirl. It should look like a cinnamon roll. Cook for another 2-3 minutes, or until the bubbles on top pop and the bottom is golden brown. Slide a thin spatula under the pancake and gently but quickly flip it to the other side. Cook for another 2-3 minutes, or until the other side is golden brown. When you turn the pancake over onto a plate, you’ll see that the cinnamon batter has left a swirl of cinnamon on the top. Wipe the pan with a kitchen towel and repeat the process until the remaining batter and cinnamon batter are used up. Briefly reheat the cream cheese frosting, if desired, and serve the pancakes with the frosting drizzle on top.