Pancake Batter: In large bowl, whisk together flour,
baking powder and salt; set aside. In separate bowl, whisk together eggs and
milk; whisk in 1/4 cup oil. Whisk egg mixture into flour mixture just until
combined (do not over-mix; batter will be slightly lumpy). Let stand for 10
Cinnamon Swirl: Transfer 1/3 cup pancake batter into
small bowl. Whisk in brown sugar, oil and cinnamon until well combined.
Transfer to piping bag with 1/8-inch round tip; set aside.
Cheese Icing: Using electric mixer, beat cream cheese until smooth; beat in
butter until light and fluffy. Slowly beat in icing sugar, milk, vanilla and
cinnamon (icing should be thick enough to drizzle over pancakes; stir in up to 2
tbsp more icing sugar or 1 tbsp more milk as needed.
Heat large non-stick skillet or
griddle over medium heat; brush with some of the remaining oil. Using 1/3 cup measure,
scoop batter into pan, at least 2 inches (5 cm) apart. Immediately pipe cinnamon
swirl over each pancake.
Cook pancakes for 1 to 2 minutes or until bubbles
start to form. Flip and cook for 1 to 2 minutes more or until golden on the
bottom. Wipe pan clean with paper towel between batches and brush with more oil
Keep pancakes warm on rack in 275˚F (135˚C) oven. Just
before serving, drizzle icing over each pancake.
pancakes with a sprinkle of toasted pecans, raisins or blueberries.
of vitamin A, High
in calcium, Source