Cinnamon Swirl Pancakes–GF!
Have you seen all the posts and You Tube videos about cinnamon swirl pancakes? Well, I have! I just had to try it! It was harder than I expected. I should know by not never to think a recipe will be a snap! Why? Because gluten-free pancakes are thicker than others and need both sides to be on the grill to cook through. I know that the non-gf cooks have their cinnamon-sugar mix melt when they flip their pancakes. Just watch the video closely and you’ll see it disappear. But when I tried that technique, mine burned before the pancake cooked completely. If I took them off the griddle too quickly, I had a mess.
So I put my thinking cap on and came up with this solution. Plus, I have included the cream cheese glaze recipe! I like it and I hope you will too! Yum! What’s not to like?
- 1¼ cup Baking Free™ gluten-free All Purpose Flour (for best results weigh flour, 1¼ cup = 155 g)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1 teaspoon oil
- ½ cup butter, melted
- ¾ cups brown sugar, packed
- 1 tablespoon cinnamon
- 4 tablespoons butter
- 2oz cream cheese
- ¾ cups powdered sugar
- ½ teaspoon vanilla extract
- Prepare pancake batter: In a medium bowl whisk together flour, sugar, baking powder and salt. Whisk in milk, oil and egg until batter is mixed--there may be some lumps. Set aside. Heat oven to 350 degrees F.
- In a medium bowl make cinnamon filling by mixing melted butter, brown sugar and cinnamon. Pour about half of the filling into a freezer bag and cut off a small piece of a corner to make a pastry bag. Set aside.
- In a medium microwave-safe bowl, heat butter and cream cheese until melted. Whisk together until smooth. Whisk in powdered sugar and vanilla. Set aside.
- Heat pancake griddle to 300 degrees or medium. Whisk batter once again. Pour ⅓ cup of batter on griddle for each pancake you are making--I started with 3 per batch. Let pancake cook until bubbles are all over top. Swirl the cinnamon filling onto the pancakes, but do not flip them. Because gluten-free pancakes are fluffier and rise more than regular pancakes, I let them cook until almost done--then I placed them on a baking sheet in a heated oven for a few minutes to finish. They did not brown but did cook through. If you flip the pancakes, the sugar in the filling melts and runs through the pancakes.
- When ready to serve, spoon warmed glaze onto the top of each pancake. Made 8 pancakes plus extra cinnamon filling.
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