Cinnamon roll pancakes from @homemeide

Ingredients

• 1 large Egg (room temperature)
• 1.25 cup Milk (whole or 2% milk)
• 0.25 cup Vegetable Oil (neutral oil)
• 1 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Baking Soda (baking soda)
• 1 tablespoon Granulated Sugar (for batter)
• 1 teaspoon Ground Cinnamon (for cinnamon‑sugar mix)
• 2 tablespoon Granulated Sugar (for cinnamon‑sugar mix)
• 1 cup Powdered Sugar (for icing)
• 2 tablespoon Milk (for icing)
• 0.5 teaspoon Vanilla Extract (optional, adds flavor)
• 2 tablespoon Butter (softened for topping, melted for pan)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the sifted flour, baking soda, and 1 tablespoon granulated sugar until evenly distributed.

   Time: PT3M

2. Mix Wet Ingredients

   In a separate bowl beat the egg, then whisk in the milk and vegetable oil until smooth.

   Time: PT3M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine.

   Time: PT2M

4. Rest the Batter

   Let the batter sit for 5 minutes to allow the baking soda to activate and the flour to hydrate.

   Time: PT5M

5. Prepare Cinnamon‑Sugar Mix

   In a small bowl combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon; stir until evenly blended.

   Time: PT2M

6. Make Homemade Icing

   Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth and glossy.

   Time: PT3M

7. Heat the Skillet

   Place the non‑stick skillet over medium heat (surface about 350°F) and melt a small pat of butter or add a thin drizzle of oil.

   Time: PT2M

   Temperature: 350°F

8. Cook First Side and Add Cinnamon Sugar

   Pour ¼ cup of batter onto the skillet, immediately sprinkle a generous pinch of the cinnamon‑sugar mix over the top, and cook until bubbles form on the surface (2‑3 minutes).

   Time: PT4M

   Temperature: 350°F

9. Flip and Finish Cooking

   Flip the pancake and cook the other side for another 2 minutes until golden brown.

   Time: PT2M

   Temperature: 350°F

10. Cover to Melt Cinnamon Sugar

    Cover the skillet with a lid for about 30 seconds; the trapped steam will melt the cinnamon sugar slightly, creating a glossy topping.

    Time: PT0.5M

    Temperature: 350°F

11. Plate and Finish

    Transfer the pancake to a plate, add a pat of butter, and drizzle generously with the homemade icing. Repeat with remaining batter.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

9g

Fiber

1g