I decided to review this Pin next because I've seen at least three friends post it on Facebook. Cinnamon Roll pancakes sound divine. The picture is enticing but if you give it a closer look, you will see this recipe's fatal flaw. You are topping these pancakes with sugar, which melts when it gets hot. On a cake in the oven, there's not a problem, but on a griddle or frying pan ... You're up a creek.
Cinnamon Roll Pancakes - Repinned 16 weeks ago from Number-2-Pencil.
The swirl of cinnamon sugar, no matter how diligently you protect the non-stick coating, acts like glue when you flip the pancakes. The blogger tells you to flip it quickly so that the sugar doesn't stick on your spatula. This is good advice. But unless you're a pancake flipping ninja, I don't know how it's going to work. Even if your spatula makes it through without the cement of sugar on it's edge you will still have the griddle to deal with.
I thought I could outsmart the mess by placing more batter on top of the swirled sugar before I flipped it and it melted. My theory was that if there were a layer of pancake between the molten sugar and my griddle i could ease it off the surface when the pancakes were cooked through. While in theory this sounds like a solution, it really didn't help. Somehow the sugar moved it's way out. Not only does the sugar stay on the griddle, it leaves a void of where the sugar was. Look again at that photo -- you can see that swirl is indented.
These pancakes are delicious. They truly taste like cinnamon rolls -- but the mess is just not worth it. If I would make these again, I would put the cinnamon in the pancake and forgo the swirl -- even though it's what makes the pancake so visually appealing. Top these cinnamon pancakes with the frosting and I think the taste will be the same without all the frustration.
