Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle
Impress your brunch guest with these easy to make Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle!
1/4ounce Red Star Platinum Yeast(1 package)
3/4cuppacked light brown sugar
3cupsfinely chopped peeled sweet apples
For the Cream Cheese Drizzle:
Heat the milk to 110-120 degrees F. Whisk in the sugar and the yeast; let stand until foamy.
In a mixing bowl, combine the flour, baking soda, and salt. Add in the eggs, 4 tablespoons melted butter, and milk/yeast mixture. Stir until well combined. Cover and let sit for 1-1 1/2 hours.
Stir down, add in the remaining 4 tablespoons melted butter, ground cinnamon, and brown sugar. Fold in the chopped apples.
Heat a griddle pan over medium heat and either spray with cooking spray or melt 1 tablespoonbutter in the pan in between each batch. Preheat the oven to 200 degrees F. Working in batches, spoon about 1/4 cup batter into circles on the griddle. Cook until the edges begin to dry, turn and cook for about 1 more minute. Remove to a heat-proof platter and place in the oven to keep warm.
To prepare the cream cheese glaze: Melt the butter and the cream cheese in a small pan over low heat, stirring often. Add in the vanilla and the powdered sugar once completely melted, stir well and remove from the heat.
Nutritional information calculated for a serving of one pancake.