Shelly's Recipe

CINNAMON ROLL PANCAKES

Category: Pancakes

1 egg
1 cup milk or buttermilk
1/4 tsp vanilla
1 tbsp brown sugar
1 cup flour
2 tsp cinnamon
1 1/4 tsp baking powder
1 tbsp butter, melted
2/3 cup pecans
3 tbsp maple syrup
1/2 cup confectioners sugar
Drop of vanilla extract
Milk

Preheat your griddle or pan and grease if necessary. Beat the egg and mix it with the milk, vanilla and brown sugar in a large bowl. Sift in the flour, cinnamon, and baking powder. Add the butter and mix lightly together with a spatula. Spoon out the batter in equal amounts onto the hot griddle. Cook until you start to see bubbles forming around the edges and a little on the top. Flip the pancakes and finish cooking on the other side.

Meanwhile, toast the pecans in a dry skillet over medium heat until they become fragrant. Put them in a mini food processor with the maple syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

To make the glaze, sift the confectioners sugar into a bowl. Then add the vanilla and a little milk until you get the proper consistency.

To plate, place a little bit of the pecan-maple paste in between each stacked pancake and drizzle with the glaze. Add more pecans and some powdered sugar on top, if desired. Makes about 8 small pancakes or 5 large pancakes