I’m not even kidding: these are amazing. While mine aren’t as pretty as the ones Recipe Girl can churn out, they make up for their ugliness in being super dooper tasty. I found them on imgur one day and couldn’t rest until I’d made them. So here you go.
We used our favourite buttermilk pancake batter from the Joy of Cooking, so feel free to use whatever you prefer.
For the cinnamon swirl, start with 4 tablespoons melted butter, then add in 6 tablespoons packed brown sugar and 1/2 tablespoon cinnamon. It may seem like a lot of cinnamon. It’s not.
Give that a good stirring, then pour it into a sealable baggie and snip one of the corners. Set it in a bowl for now to prevent spillage.
You can use regular maple syrup (don’t even use the words “table syrup” around here you heathens) but what really makes these special is the cream cheese glaze. For this, soften 4 tablespoons butter and 2oz plain cream cheese (which is a quarter of those 250g blocks).
Mix those together, then add in 1/2 teaspoon vanilla and 3/4 cup icing sugar and stir until smooth. I may have also popped this in the microwave for a few seconds just to make sure everything was extra blended.
Now you cook your pancakes. Wait for the bubbles to appear in the uncooked surface, then carefully squeeze a spiral of the cinnamon syrup onto the pancake. I blame my carpal tunnel on my wavy lines.
When it’s ready to be flipped, flip that sucker. Be careful not to burn the now-very-sugary side. This is kind of what it is supposed to look like when it’s cooked. Mine look a little demented. But they smelled amazing.
When you’re ready to serve, drizzle your pancakes with any leftover cinnamon syrup and then spoon some of that glorious glaze over top.