Cinnamon Bun Pancakes

 

  

These seriously taste just like cinnamon buns...but in pancake form.  I made these this morning and I was sooo happy with the results!  These are way easier than making cinnamon rolls; no yeast, no rolling, no baking.  The total time it took me to make these was 20 minutes tops.  The large amount of baking powder makes them super fluffy, but also biscuit-like.  I had some left over "Grands" frosting in the refrigerator, so I topped the pancakes with that, and...wow...I'm drooling right now just thinking about it.  I know that you probably don't keep "Grands" frosting in your refrigerator, so the recipe below will give you very similar results.  My whole family gobbled them up; I should have made way more.  Next time I make these, I'm doubling - or maybe even tripling - the recipe for sure.  I recommend you do too.


Yield: about 3 servings

Ingredients:

• 3/4 cup all-purpose flour
• 1.5 tablespoons white sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 tablespoon ground cinnamon
• 1 eggs, beaten
• 1/2 cup milk
• 1 tablespoons light corn syrup
• 2 tablespoons butter, melted
• 1/2 tablespoon vanilla extract
•  
• 1 cups confectioners' sugar
• 1/2 teaspoons vanilla extract
• 2 teaspoons milk

Directions

1. In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
2. In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
3. Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
4. While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.