Sunday Brunch: Pecan Cinnaroll pancakes

I realize I have not shared any of my meals with you all lately and while thinking of what to make for brunch, which is what we always have on Sundays, I came across these pictures I made last year sometime in Spring.

These pancakes are unforgettable, I promise!  There is a little prep time but nothing too daunting and your family will ask for these for ever and ever more.  These are very filling, and no need for syrup : )

Pecan cinnaroll pancakes:

2-1/2 c flour
2 tbsp sugar
2 tsp salt
1 tsp each of baking powder and baking soda
2 eggs
2 c milk
1/4 c yogurt
5 tbsp butter
1 c raisins
1 c pecans chopped

Cinnamon swirl mixture:

1/2 c butter softened
1 c brown sugar
2 tablespoons Korintje (Makara) ground cinnamon  (this is cinnabons secret ingredient) or regular cinnamon will do too.

Cream cheese icing glaze:

4 tbsp butter
4 ounces cream cheese
1 c powdered sugar
1/2 tsp vanilla extract

Melt the butter and set aside to cool.  In a bowl mix flour, sugar, baking soda and powder and salt.

In a separate bowl whisk the eggs well then add the milk and yogurt.  Whisk well then add butter and wisk again.

Add the milk mixture to the flour and add the raisins and pecans.  Do not over mix!

Mix together all the ingredients to make the cinnamon swirl mixture.  If it is too runny add more sugar, you want to get a gel like consistency.  Put into a baggie or piping bag.

Now lets make the icing.  Heat the butter and cream cheese until melted.  Mix until smooth, whisk in sugar and vanilla and set aside to cool.  Once cool enough to handle put into a baggie or piping bag.

Heat a large skillet and put a bit of butter or oil. Pour some batter on the griddle and let it sit for a few seconds, snip the corner off the baggie with the cinnamon filling and swirl some filling on top of the pancake.  When bubbles appear on top of the pancake, flip it carefully.  Cook on the other side for a minute or two and transfer to a baking sheet you have in the oven on low to keep warm.

When the pancakes are all done, snip the corner off the cream cheese icing baggie and drizzle over the pancakes.  Enjoy!  My favorite part of these pancakes is how the sugar caramelizes and gets crunchy on top followed by the sweet creamy icing.  If you try these, please let me know if you feel the same.

Do you have a favorite pancake recipe?

If you enjoyed this post, please consider leaving a comment or follow me by email at the top right hand of the screen to have future posts sent to you. Tricia (Crunchy Catholic Momma)

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