Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Name: Cinnamon Roll Pancakes with Crispy Bacon
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 1.5 cup All-Purpose Flour; 2 tsp Ground Cinnamon; 237 mL Milk; 1 unit(s) Egg; 3 tsp Baking Powder; 1 cup Brown Sugar; ½ cup Icing Sugar; 2 unit(s) Cream Cheese; 100 g Bacon Strips; 1 unit(s) Clementine; ¼ tsp Salt*; 6 tbsp Butter*

with Crispy Bacon

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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.

Allergens:

Wheat

•Milk

•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 tsp

Ground Cinnamon

237 mL

Milk

(Contains Milk)

1 unit(s)

Egg

(Contains Egg)

3 tsp

Baking Powder

1 cup

Brown Sugar

½ cup

Icing Sugar

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

Calories1610 kcal

Fat73 g

Saturated Fat39 g

Carbohydrate215 g

Sugar141 g

Dietary Fiber4 g

Protein27 g

Cholesterol265 mg

Sodium1840 mg

Trans Fat2.5 g

Potassium550 mg

Calcium1850 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Bowl

•Whisk

•Measuring Spoons

•Zester

•Spatula

•Medium Bowl

•Measuring Cups

•Large Non-Stick Pan

•Aluminum Foil

Instructions

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.