These are a delicious change of pace from your average pancake! The consistency is like a very moist cake.
The recipe comes from the October 2011 issue of Cuisine at Home. It calls for "apple pie spice," which neither I nor my grocery store had. The magazine said it was a combination of cinnamon, nutmeg and cloves. We had everything but the cloves.
The icing is delicious and would be great on real cinnamon rolls, coffee cake, or streusel.
Cinnamon Roll Pancakes
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp apple pie spice
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
4 oz Philadelphia Cooking Creme, Original (use the rest for the icing)
3 Tbsp pure maple syrup
1 egg
1/2 tsp vanilla extract
vegetable oil (for the griddle)
Preheat oven to 200 degrees with a baking sheet inside.
Combine dry ingredients, set aside. Whisk together buttermilk, Cooking Creme, maple syrup, egg and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients until just moistened (small lumps are OK). Let batter rest 10 minutes (this allows the baking soda to activate and will produce lighter, fluffier pancakes).
Heat a large griddle or nonstick skillet over medium-low. Brush griddle with a thin layer of oil. For each pancake, pour about 1/3 cup batter onto the griddle.
Cook batter until bubbles form on surface, 2-3 minutes. Flip pancakes and cook until golden, 2-3 minutes more. Keep pancakes warm on baking sheet in the oven while cooking remaining pancakes. Oil griddle as needed.
Creamy Icing
6 oz Philadelphia Cooking Creme, Original
1/3 cup sweetened condensed milk
1/4 cup buttermilk
1/2 tsp vanilla
1-2 Tbsp warm water
Whisk Cooking Creme, sweetened condensed milk, buttermilk, and vanilla in a saucepan over medium heat until warm.
Add water as needed to thin sauce until desired consistency is reached (I didn't use any water at all).
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