Cinnamon Roll Pancakes
- SERVINGS 120
INGREDIENTS
1. 1 bag Conestoga® Sweet Cream Pancake & Waffle Mix, prepared
2. 2 ½ lb. Butter
3. 6 ¼ cups Light brown sugar, packed
4. ½ cup Cinnamon
INSTRUCTIONS
1. Melt butter over low heat in a saucepan. Add brown sugar and cinnamon and stir to incorporate all ingredients. Simmer for approximately 30 seconds until sugar has dissolved. Cool and place sugar mixture into a piping bag.
2. Ladle 2 oz. of batter onto a preheated and greased griddle.
3. Once bubbles begin to form on pancake, pipe approximately ¾ oz. of sugar mixture onto each pancake in a swirl pattern.
4. Flip pancake after 15 to 20 seconds and cook for an additional 1-1 ½ minutes.
5. Serve with optional confectioners™ sugar/cream cheese icing.
|
|
|
|
Cinnamon Roll Pancakes
INGREDIENTS1. 1 bag Conestoga® Sweet Cream Pancake & Waffle Mix, prepared INSTRUCTIONS1. Melt butter over low heat in a saucepan. Add brown sugar and cinnamon and stir to incorporate all ingredients. Simmer for approximately 30 seconds until sugar has dissolved. Cool and place sugar mixture into a piping bag. |
