Ingredients:

  • 190g all purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 300ml buttermilk
  • 1 large egg, beaten
  • 45g unsalted butter, melted
  • 60g unsalted butter, softened
  • 75g brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 60g cream cheese, softened
  • 60g powdered sugar
  • 1.5 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions:

  1. Whisk 60g softened butter, 75g brown sugar, and 1 tablespoon cinnamon in a small bowl. Transfer the mixture to a piping bag or plastic bag with a small hole.
  2. Combine 60g softened cream cheese, 60g powdered sugar, 1.5 tablespoons milk, and 0.5 teaspoon vanilla. Whisk until velvety and free of lumps. Set this aside to let the flavors meld while you cook the pancakes.
  3. Whisk 190g flour, 1 tablespoon baking powder, and 0.5 teaspoon salt in a large vessel. In a separate bowl, mix 300ml buttermilk, the beaten egg, and 45g melted butter.
  4. Combine the wet and dry ingredients. Stir until just combined with a few lumps remaining.
  5. Heat your pan over medium low heat and grease lightly with butter. Ladle about 60ml of batter onto the surface.
  6. As soon as the batter hits the pan, pipe a spiral of the cinnamon mixture starting from the center. Do not pipe too close to the edges.
  7. Cook for about 2 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancake. Cook for another 1 to 2 minutes until the sugar swirl is fragrant and bubbly.
  8. Remove from the heat and plate immediately. Drizzle the cream cheese glaze over the warm stack.