|Without the frosting.|
First, I made the cinnamon swirl.
4 tablespoons (1/2 stick) butter, melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
Mix ingredients and pour into a ziplock sandwich bag. Set aside.
4 tablespoons (1/2 stick) butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Melt the butter, then stir other ingredients into pan, mixing well after each addition.
1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 large egg, lightly beaten
Mix together flour and baking powder, then other ingredients, mixing until moistened but still a bit lumpy.
Pour about 1/4 c. batter for each pancake into a skillet and let cook a couple minutes before cutting corner out of sandwich bag and drawing the circle on the pancake.You might have to squish the baggie a bit if the cinnamon mixture has separated. It should be toothpaste consistency as it squeezes out of bag.