My family loves pancakes for breakfast. Maybe they really just love the syrup, some days I can't tell.
The downside of pancakes for such a big crowd (and I consider my family a crowd) is how long you're standing at the stove cooking. Yes, you can make them early and call everyone to breakfast while the pancakes have been staying warm and toasty in the oven, but you still need to stand there, watch them, flip, pour, repeat.
Enter... waffle iron! Then, I can pump out four servings at once, it's faster to cook and I can actually sit with my family and enjoy breakfast.
But NOW, woah! Not only have I figured out how to make "pancakes" in the oven, but there's a simple variation that turns them into a cinnamon roll! SO FAST! Gobbled up by my family for a snack just now, I HAD to come tell you about it! I JUST HAD TO! I felt like I shouldn't keep it to myself.
You can make this for breakfast on a SCHOOL DAY! I swear! If you're feeling industrious, you can mix the dry and wet ingredients separately the night before, combine in the morning and you'll have earned your Supermom status for yet another day!
I used all whole wheat flour and did not have cream cheese so used a simple glaze of 1 cup icing sugar with a bit less than 2 Tbsp 10% cream.
I feel fairly certain these will still be excellent after they've cooled. I even see me cutting up the leftovers to wrap and freeze for lunches.
Baked Cinnamon Roll Pancakes
from Big Red Kitchen
1 1/2 cups milk
4 Tbsp melted butter
2 large eggs
2 Tbsp sugar
2 cups flour
4 tsp baking powder
1/2 tsp salt
- Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan.
- In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt.
- Pour batter into prepared pan.
- Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. You can vary the size if you like.
- Bake in 350 degree oven for 8-10 minutes until centre is set and does not give when pressed with your finger.
- Remove from oven and drizzle with Maple Cream Cheese Drizzle.
- Serve immediately. Makes 12 large pancakes.
Cinnamon Roll Filling
4 Tbsp melted butter
3/4 cup brown sugar
2 Tbsp cinnamon
In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.
Maple Cream Cheese Drizzle
2 ounces cream cheese, softened
1 cup powdered sugar
2 Tbsp good maple syrup
Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.
My goodness, these were so easy and I think you guys can come up with some variations of your own to share with me.