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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