I made Cinnamon Roll Pancakes for breakfast

I had my niece over this morning for breakfast. I found a delicious looking recipe on Life in the Lofthouse called Cinnamon Roll Pancakes that I wanted to try to make for my children and my niece. In quotes as well as the ingredient lists are what I copied directly from the site to share here.

It took a very long time to make these and we ran into so many problems that it because frustrating yet comical.

The first part was to prepare the filling :

1/2 cup butter, melted

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

"In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy)"

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The second part is to prepare the batter :

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten
•  "In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)"
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• The second part is to prepare the glaze : 
• • 4 Tablespoons butter
  • 2 ounces cream cheese
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
• "In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside."
• "Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.When ready to serve, spoon warmed cream cheese glaze on top of each pancake."

This is where I went wrong so pay attention! Instead of using a ziplock bagging I bought empty squeeze bottles to put the batter and filling into. I made two perfect pancakes and when I went to make the third the top of the squeeze bottle popped off. I thought if I added water it would make it thin enough to squeeze through the nozzle. Nope so in the long run I had to add it to a ziplock baggie anyway. 

One change I would make to this original recipe is to let the batter and filling set in the pan a bit then add some more pancake batter to cover the filling before flipping. If not all the filling sticks to the pan and burns. This way the filling stays in the middle and has all the delicious flavor you want.