I saw these on Pinterest the other day and thought they looked delightfully yummy.
I decided to make them for dinner a few nights ago and wrote down the recipe. Then I looked at it again and realized it was for 4 pancakes, and to triple the batch was going to put me out a LOT of butter. I’m usually pretty tolerant to lots of creamy butter in a recipe. But it was too much for me- roughly half a stick of butter Per serving (1 pancake). Maybe okay for a special treat, but not gonna work for a meal.
So I made some modifications, and here’s what I got. I’ll say they may not be quite as decadent, but they were VERY yummy still, and something I felt okay about serving me family, and eating 2-3 instead of 1 (or maybe less…)
This made me roughly 30 pancakes- 1 family meal for now and 2 for later.
Cream cheese glaze:
4 oz. cream cheese
2 1/2 c powdered sugar
1-1 1/2 c applesauce
1/4 c butter (may be able to just skip this here)
1 c brown sugar
1 1/2 T cinnamon
1 1/2 c flour
5-6 c flour
2T baking powder
5-6c milk (or combo milk and water)
2T oil 3 eggs- lightly beaten
Melt butter and cream cheese in a bowl. Stir in powdered sugar. Add vanilla and milk. Set the glaze aside.
Soften the butter if using for filling. Combine in a ziplock (quart or gallon) the ingredients for the filling. If using butter, do the butter and sugar first, then add the rest (the cold applesauce may cause the butter to cool into chunks rather than mixing in=chunks that clog up the hole of your bag when you try to squeeze it out). Set bag aside. You don’t want this to be runny, so if it seems to gushy in the bag, add some more flour. Mine ended up like goopy runny toothpaste texture, not as firm as the toothpaste texture the original recipe called for.
Combine pancake batter ingredients just until moistened. Lumps are okay. Pour batter onto oiled griddle/pan. Snip the corner of the ziplock and squeeze out filling in a swirl onto the wet side of the pancake.
Wait for bubbles on the surface of the pancake to show it’s cooked, then flip (carefully- the top can be a bit soupy). Basically, this is cooking pancakes as usual, but with some extra attention for the swirl and making sure you don’t flip too soon. Your griddle may end up with a bit of coating from the brown sugar- my pancakes had faint swirls from the last batch after a while. Re-oil griddle as need.
Finish cooking the pancakes and continue until your batter is gone. Serve with glaze. Sorry no picture. I guess they were too inviting to take a picture first.
I divided the pancakes and glaze into 3 so I could put 2 batches in the freezer.