Posted by: foodiewestadmin
on Aug 21, 2011
A quick Sunday note about a pancake recipe I found while in a StumbleUpon session for food blogs. I bounced to recipegirl.com and her post for cinnamon roll pancakes. You know those things McDonalds did a while back? basically cinnamon sugar in their pancakes, the actual name escapes me, but that's really ok. This idea on the other hand, is a wonderfully decadent take on a classic breakfast.
I will add though, I changed it up a bit. I used whole grain mix (Trader Joe's) and mostly egg whites (1 yolk) and lowfat milk for the batter. That, of course, is my futile attempt to "balance out" the butter and sugar called for in the recipe. I also changed up the cinnamon swirl mixture using half raw/half brown and added some real maple syrup. I made this mixture the night before so all of this along with the melted butter and cinnamon could have ample time to get to know each other (after all, they were sleeping together). As to the cinnamon (I love typing and saying that word), it is very important that it has a paste-like consistency when in the dispenser as it needs to settle nicely into the batter once on the grill.
These are NOT your everyday, well, not REALLY everyday, pancakes. They will be very rich and sweet. I opted out of using the icing too, that would just be too much as far as I am concerned. But I will quote Digital Underground in saying "Doowutchyalike" and use it or not.
One more thing to note on these, use low heat as the swirl mixture will caramelize, yet you need to be patient and let the pancake cook well before flipping otherwise you could have a gooey mess on your griddle, and we don't want that do we?
Here's the link. Enjoy!!
Cinnamon Roll Pancakes
Posted by: foodie west
on Jun 14, 2009
It's the weekend, and anyone who has kids will probably understand the weekend pancake (or waffle) tradition. OK, sometimes french toast too. In our home, the pancake can have many variations, mostly in the batter. Rare is the time, if ever, has a box of Bisquick or Aunt Jemima type mix been a starting point before the batter hits the griddle. If a mix is going to be used, it's either the Trader Joe's whole grain, or something from the co-op or health food store. Other times, it's a basic recipe from Joy of Cooking or another resource that offers a foundation to get creative on. My personal flair is to throw in some last minute partial substitutions for the grain flours i.e. almond meal, quick oats, corn meal etc. I usually prefer not to cook in bigger items like fruit and nuts, instead, add those things later as a topping or accessory.
Culinary Ramblings 
