Editor’s note: Kayleigh is on family leave following the birth of her daughter Laila Reè Baig on Dec. 6. We are reprinting some of our favorite “In the Kitchen” columns while she is on leave. This one was originally published on Feb. 8, 2014. These pancakes are scrumptious — with or without snow to shovel.
This snow has really gotten me in a flurry, scurrying to figure out what to make my husband for breakfast, especially when he’s got to shovel out the car in order to leave for work. He loves eggs in the morning but I’m getting tired of making the same old egg sandwich. I’ve decided it’s time to move on to pancakes, whether he likes it or not.
I have to be honest. I am not the biggest fan of plain old pancakes. They bore me. So I prefer to make not-so-average pancakes (again whether my husband likes it or not.) After daydreaming a long while about breakfast, I think I have discovered something that will change the way I feel about pancakes forever.
Cinnamon bun pancakes. Yup. I went there. Cream cheese drizzle icing and all.
In my opinion they were to die for and I’d have to say they were pretty easy to make once I got the hang of it. These pancakes would be perfect for a snow day with the kids or even for a late Sunday breakfast. With these bad boys I’m sure you could win any guy over who’s been out shoveling all that snow.
So move over maple syrup and bring on the sweet warm glaze of cream cheese icing drizzled over the top of your cinnamon-and-brown-sugar-swirled pancakes.
The swirl of brown sugar and cinnamon sort of cooks into the pancake giving it this nice rounded-out essence of ‘cinnamon bun’ flavor, along with a nice golden brown look and texture. Then of course the contrast of cream cheese and powdered sugar forming this slightly gooey ‘icing’ you ever-so-slightly drizzle atop your cinnamon and sugar swirled pancakes gives it the look and taste of the perfect cinnamon bun pancake.
I did have some concern about whether the sweet brown sugar and cinnamon swirl along with the sweetened cream cheese drizzle was going to be too overpowering and heavy but to my relief it was the exact perfect combination. Not too sweet and definitely not too boring.
This is the perfect show-stopper that will get you nothing but warm smiles on a cold, snowy morning.
Please be patient when you attempt your first swirl of cinnamon sugar and your first flip of the pancake. The first pancake is for the chef anyway, so if you mess up just eat your mistakes — no one will ever know. Also feel free to use a box mix for pancake batter or your own special recipe. Happy cooking!
Cinnamon Bun Pancakes
Makes about 10 – 12 pancakes
Cinnamon Swirl Filling
3 tablespoons butter, melted
¼ cup light brown sugar
1 ½ teaspoon cinnamon
Cream Cheese Glaze Icing
4 tablespoons butter
¼ cup cream cheese, room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
Pancake Batter
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons vegetable oil or unsalted butter, melted
1 large egg
1 tablespoon vegetable oil for greasing skillet
Cinnamon Swirl Filling:
• In a small sized bowl mix together the melted butter, brown sugar and cinnamon. After mixed well place inside a Ziploc bag and set aside.
Cream Cheese Glaze Icing:
• In a small sauce pot melt the butter. Whisk in the cream cheese until the cheese starts to break down and incorporate with the butter. Sift the powdered sugar into the butter and cheese mixture. This is an important step, if you do not sift your powdered sugar it will remain clumpy in the glaze. Mix in the vanilla extract. Set aside.
Pancake Batter:
• In a medium sized mixing bowl combine the all-purpose flour, sugar, baking powder and salt. In a separate medium sized mixing bowl combine the milk, egg and vegetable oil or butter. After you have mixed all the wet ingredients together, slowly incorporate the dry ingredients into the wet ingredients. Set batter aside.
Preheat an oven to 200 degrees and heat a skillet to medium heat. Prepare your cinnamon sugar mixture by massaging any butter that has separated back into the mixture, and then snip a bottom corner off of the Ziploc bag creating a very tiny hole, set aside. After the skillet has heated, using a paper towel, rub some vegetable oil on the skillet in a thin even coat. Using a 2oz. ladle add the batter to the skillet, using the bottom of the ladle spread the batter out using a circular motion. Reduce heat to medium low. As soon as the pancake starts to create bubbles take the Ziploc bag of cinnamon sugar filling and create a spiral starting from the center. After about 2 minutes the bubbles will begin to pop, using a thin spatula flip the pancake, let cook another 2 to 3 minutes or until golden brown. Place cooked pancakes in an oven safe dish and into the preheated oven to keep warm until ready to serve. Wipe down skillet and repeat until all of the batter is used. When ready drizzle the cream cheese glaze icing on top of the pancakes.
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Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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