Cinnamon Roll Pancakes
with Crispy Bacon
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.
Allergènes:
Blé
•Lait
•Oeuf
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation1 heure
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
1.5 tasse(s)
Farine tout usage
(Contient Blé)
2 cc
Cannelle moulue
237 ml
Lait
(Contient Lait)
1 pièce(s)
Œuf
(Contient Oeuf)
3 cc
Poudre à pâte
1 tasse(s)
Cassonade
½ tasse(s)
Sucre à glacer
2 pièce(s)
Fromage à la crème
(Contient Lait)
100 g
Tranches de bacon
1 pièce(s)
Clémentine
Pas inclus dans votre livraison
¼ cc
Sel*
6 cs
Beurre*
Informations nutritionnelles
Énergie (kcal)1610 kcal
Graisses73 g
dont saturés39 g
Glucides215 g
dont sucres141 g
Fibres4 g
Protéines27 g
Cholestérol265 mg
Sel1840 mg
Gras Trans2.5 g
Potassium550 mg
Calcium1850 mg
Fer6.5 mg
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Grand bol
•Fouet
•Cuillères à mesurer
•Zesteur
•Spatule
•Bol à mélanger, moyen
•Verre doseur
•Grande poêle antiadhésive
•Papier aluminium
Instructions
1
- 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!)
2
- 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.
3
- 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.
4
- 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.