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.
Ladle 2 oz. of batter onto a preheated and greased griddle.
Once bubbles begin to form on pancake, pipe approximately ¾ oz. of sugar mixture onto each pancake in a swirl pattern.
Flip pancake after 15 to 20 seconds and cook foran additional 1 to 1½ minutes.
Serve with optional confectioners’ sugar/cream cheese icing.
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