Cook cinnamon roll pancakes with Cafe Miami in London
You Will Need
First make the batter for the pancakes, by gently whisking all of the ingredients together in a large bowl
In a separate bowl beat together all of the ingredients for the cinnamon filling. Transfer to a squeezy bottle or heavy duty sandwich bag (where you can cut off a corner and use it as a piping bag)
For the cream cheese glaze, melt the butter in a microwave or in a pan over a low heat. Take off the heat and stir in the Philadelphia and icing sugar. Beat thoroughly and transfer to a squeezy bottle or heavy duty sandwich bag (as above)
To make the pancakes: Heat a small, nonstick pan over medium-heat with a little butter.
I put the pancake batter in to a squeezy bottle to make the pancakes in to perfect circles in the pan, but you can just as easily spoon it in to the pan using a large serving spoon or label.
Once the pancake starts to bubble squeeze the cinnamon filling on to the to in circles (starting from the centre), just like a regular cinnamon roll.
Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a wide metal spatula underneath the pancake and gently but quickly flip it over, being careful that you don’t throw all of the cinnamon filling over the edge! Cook for an additional 2 to 3 minutes, until the other side is golden as well.
When you put the pancake onto a plate, place it cinnamon side up.
Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly (10-20 seconds in a microwave) , if needed.
Serve the pancakes in a stack topped with the cream cheese glaze drizzled over the top.
*These taste amazing served with 3 rashers of salty bacon!