Ingredients
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For the Pancakes:
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160g all-purpose flour
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2 tsp baking powder
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½ tsp salt
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240ml milkadd more if the batter is too thick
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1 tbsp salted buttermelted
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1 large eggbeaten
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For the Cinnamon Swirl:
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80g buttermelted
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150g packed light brown sugar
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1 tbsp ground cinnamon
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For the Glaze:
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60g butter
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70g cream cheese
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120g powdered sugar
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1 tsp vanilla extract
Directions
Fluffy pancakes with a sticky cinnamon-sugar swirl, topped with a creamy, sweet glaze. These pancakes bring all the flavours of a classic cinnamon roll to the breakfast table.
Ingredients
For the Pancakes: |
|
| 160g all-purpose flour | |
| 2 tsp baking powder | |
| ½ tsp salt | |
| 240ml milk | |
| 1 tbsp salted butter | |
| 1 large egg | |
For the Cinnamon Swirl: |
|
| 80g butter | |
| 150g packed light brown sugar | |
| 1 tbsp ground cinnamon | |
For the Glaze: |
|
| 60g butter | |
| 70g cream cheese | |
| 120g powdered sugar | |
| 1 tsp vanilla extract | |
Steps
|
1
|
In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or a resealable plastic bag with the corner snipped off. |
|
2
|
In a separate bowl, whisk together the flour, baking powder, and salt. Add the milk, melted butter, and beaten egg, stirring until just combined. |
|
3
|
Place the pancake plate on the Panasonic Multi-Cooker, adjust the dial so that the pancake icon flashes, and press Start. Wait for the pancake plate to preheat. |
|
4
|
Lightly grease the pancake plate with butter. Pour about 2-3 tablespoons of batter into each cavity. Cook until bubbles form on the surface, then pipe a swirl of the cinnamon filling onto each pancake. |
|
5
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Close the lid and continue cooking until golden brown and tender. Do not flip - you will lose the beautiful cinnamon swirl pattern. |
|
6
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For the glaze, melt the butter and cream cheese together, then whisk in the powdered sugar and vanilla extract until smooth. |
|
7
|
Drizzle the cream cheese glaze over the warm pancakes and serve immediately. |
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