This extra-special pancake recipe is best served on special occasions, or when you’re feeling extra indulgent. The cinnamon swirl creates perfect little crunchy cinnamon valleys for the frosting drizzle to flow through.
Instructions
- To make the batter, mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Then, add the wet ingredients to the dry ingredients and mix until well combined to make the pancake batter.
- To make the cream cheese drizzle, combine the cream cheese, milk, caster sugar, and vanilla in a bowl. If the mix is not a drizzling consistency, add a little extra milk.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct medium heat (180°C-230°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-low heat (150°C-180°C) and preheat as directed. Refer to Step 8 for information on Weber Slate Griddle settings.
- To make the cinnamon swirl: combine the cinnamon, sugar, butter, and pancake batter. Transfer to a squeeze bottle or sandwich bag.
- Once the griddle has preheated, scrape it clean with a metal scraper. Melt a small cube of butter onto the griddle where you plan to cook each pancake. Pour approximately ½ cup of pancake batter onto the melted butter. If using a sandwich bag for the cinnamon swirl, cut a small 5 mm corner off. Squeeze the cinnamon swirl over the pancake batter in a spiral pattern, avoiding the edges. Repeat with the remaining batter. Leave each pancake to cook for 4 to 5 minutes over direct medium-low heat, or until bubbles appear throughout. Note: Depending on the size of your Slate, you may need to cook the pancakes in two batches.
- Flip the pancakes and cook for an additional 3 to 4 minutes, or until cooked through.
- Serve with a generous drizzle of the cream cheese frosting and eat immediately.
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Cinnamon Swirl:
Cream Cheese Frosting Drizzle:
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