Cinnamon Roll Pancakes
with Crispy Bacon- Wheat
- Milk
- Egg
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
Two of the most delicious breakfast items combine to form the ultimate brunch! These cinnamon roll pancakes are complete with a tangy cream cheese glaze and paired with a side of crispy bacon for an indulgent start to your weekend.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Cinnamon, ground
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
237 mL
Milk
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
12 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 cup
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Icing Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Cream Cheese
(Contains: Milk)
100 g
Bacon Strips
1 unit(s)
Clementine
Not included in your delivery
¼ tsp
Salt*
6 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Transfer to a paper towel-lined plate.
- Whisk together flour, 1 tbsp brown sugar, baking powder and 1/4 tsp salt in a large bowl.
- Add egg, milk and 2 tbsp water, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking batter!)
- Melt 3 tbsp butter in the microwave or a small pot. Combine melted butter, 1/2 cup brown sugar and 1.5 tsp cinnamon in a medium bowl using a spatula until a thick paste forms.
- Transfer cinnamon sugar mixture to a ziplock bag, then seal tightly.
- Zest, then juice clementine.
- Combine cream cheese, icing sugar, clementine zest, clementine juice and 1 tbsp water in another medium bowl, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan.
- Carefully cut a small opening in one corner of the bag cinnamon sugar bag. Hold the opened end of the bag over pancake and gently squeeze the bag. Pipe cinnamon sugar in a swirl pattern across pancake, leaving enough space around edges that filling doesn't touch the pan. Cook on one side until mostly cooked through, for 3-4 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Divide pancakes and bacon between plates, then drizzle cream cheese glaze over pancakes.
