September 18, 2011

Dessert for Breakfast

Just about a year ago, our church made a location transition.  We now share a building with another church.  It has truly been a blessing to have this new building; however, it has required that we move from our former service time in the morning to a 3pm service.  Having attended church in the morning for my whole life, I'm finding that I am still trying to grow accustomed to church in the afternoon.

All this to say, there are some benefits of having our Sunday mornings at home.  The Mr. - in particular - enjoys catching the morning football games er, a few extra moments to study.  I enjoy the fact that we can have a real breakfast on Sunday mornings.

This morning, however, we had dessert for breakfast.  Truly.  I found this recipe awhile back and decided that there was no time like the present to try it out.   Cinnamon Roll Pancakes.  From RecipeGirl.  Behold. 



Ingredients:

PANCAKES:
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
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: 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).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 1/3 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. (Note: leave yourself some margin for piping, because if the filling slides off the pancake, the sugar burns.  And it stinks.) When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.




This recipe was absolutely worthwhile and the Mr. loved it, though it may have been a heart attack waiting to happen... Oopsie.

And now, I'm going to go for a run.  And then, can I get some help squeeezing into my church clothes??! Yikes.
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3 Comments:

  1. oh.my.goodness...........
    I am totally trying this!

    I think we need to get together for breakfast;-)

    ReplyDelete
  2. Remember that conversation we had Wednesday night? In lieu of that, I think I may have to stop reading your blog. =}

    ReplyDelete
  3. Wow! A little complicated for me (I suck, I know) but it looks absolutely amazing and so delicious. Come make for me... pwease?

    ReplyDelete

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