Baked Pancakes

Another Pinterest recipe! I’m telling you, that place is Disney to me. Between DIY, recipes, inspiration, and cute puppy pics, I could live my entire life on there.

This recipe is from Big Red Kitchen. The recipe is quite sweet, but have no fear, if you want something more “traditional” (can a baked pancake be considered traditional?) they do have a plain version, too.

Surprisingly, this reheats pretty well, so Craig and I are able to enjoy this for a few days. That’s good, because it makes a very large pan!

pancake1

Baked Cinnamon Roll Pancakes

1 1/2 c milk
4 Tbs melted butter
2 eggs
2 Tbs sugar
2 c flour
4 tsp baking powder
1/2 tsp salt
Filling
4 Tbs melted butter
3/4 c brown sugar
2 Tbs cinnamon

Preheat oven to 350°. Lightly grease an 11×17 jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle (recipe below). Serve immediately. Makes 12 large pancakes.

Maple Cream Cheese Drizzle

2 oz cream cheese, softened
1 c powdered sugar
2 Tbs maple syrup
milk

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency.

Freezer Note
– These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer ziptop bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.

My hint is that when you mix together the cinnamon concoction, microwave it just a little to loosen it up. It was too thick for me otherwise. However, if you get it too warm, it will sink into the batter and then it isn’t as pretty. The picture I have is from the first time I made them – the 2nd time you couldn’t really tell there were cinnamon swirls because they had sunk in! No worries, even if it wasn’t as pretty, they tasted just as good!

Also, those Lemon Ricotta Pancakes look out of this world. Those are new since I last used this recipe, I may have to try those out! In fact, Big Red Kitchen has a number of recipes I can’t wait to try out!

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