Petit-déjeuner
Cinnamon Roll Pancakes
30 minPour 4Nutri-Score D€€
D
30 min
30 minCinnamon Roll Pancakes
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales190 g
baking powderÉpicerie10 g
granulated sugarÉpicerie25 g
saltÉpices3 g
milkProduits laitiers240 ml
eggProduits laitiers1 morceau
butter (melted)Produits laitiers40 g- vanilla extractÉpicerie5 ml
- butter (softened, for the cinnamon swirl)Produits laitiers60 g
- brown sugar (for the cinnamon swirl)Épicerie60 g
ground cinnamon (for the cinnamon swirl)Épices6 g
cream cheese (softened, for the glaze)Produits laitiers60 g- powdered sugar (for the glaze)Épicerie60 g
- milk (for the glaze)Produits laitiers30 ml
- vanilla extract (for the glaze)Épicerie3 ml
par portion
Nutrition
378kcal
- Glucides
- 48 g
- Protéines
- 8 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Poêle
Spatule
Poche à douille
pas à pas
Préparation
- Étape 1
Make the cinnamon swirl
- Mix the softened butter with the brown sugar and cinnamon until smooth.
- Transfer to a piping bag and set aside.
- Étape 2
Make the cream cheese glaze
- Whisk the cream cheese with the powdered sugar, milk and vanilla until smooth and pourable.
- Étape 3
Prepare the pancake batter
- Whisk the flour, baking powder, sugar and salt in a bowl.
- In another bowl, whisk the milk, egg, melted butter and vanilla.
- Pour the wet ingredients into the dry and mix until just combined, leaving small lumps.
- Étape 4
Cook the pancakes
- Heat a lightly greased pan over medium-low heat and pour in the batter.
- Pipe a spiral of the cinnamon swirl over each pancake.
- Flip once bubbles form and cook until golden.
- Étape 5
Serve
- Stack the pancakes and drizzle with the cream cheese glaze.
