I think we can all agree that I’m addicted to German Pancakes. Like, to the point where when I bust out the blender, eggs, and milk, the girls provide me with faint groan and utter, “Again?” Yes, dammit. Yes, again.

The moment I pull from the oven the tower of golden brown glorious puff, those little shitburgers “ooh” and “aah” and get immediately giddy when I have them “snow” (dust the pancake) with powdered sugar. They love them. I know they do, no matter how hard they pretend they’re disappointed with me the pancakes.

Yesterday school was cancelled (again!), and we were snowed in (again!). Rather than making German Pancakes (again!), I opted instead for the cinnamon roll pancakes my friend taunted me with on Facebook a few weeks ago. That bitch.

Now, I really wanted to make these whole wheat pancakes  from the Faux Martha because look how damn glorious these are. I mean, look. I’ll wait. No matter how much syrup you douse these pancakes in, they’re still healthy because they’re whole wheat, right? Right?! My brother used to always bully me and say “Want some pancakes with your syrup, Sarah?” It took me until I was about 23 to finally get this joke.

I couldn’t make those whole wheat pancakes though because I remembered the two nights prior, the girls and I made skillet pizza from How Sweet It Is, thus using up all my King Arthur White Whole Wheat Flour. Curse you last bit of flour! You guys. First, get yourself some of this flour. The possibilities are endless. The end.

Now moving on, this pizza. THIS PIZZA. I bought a skillet (and I’m a bit ticked that no one gave us one for our wedding 8 years ago – how have I gone THIS long without a skillet?!) just for this pizza and it is so worth it. So, so, so. I’ve made the bacon and sprouts version, I also made a chorizo and fresh mozzarella version, then the other night I made a ricotta, fresh mozz, spinach, and anchovy version. No matter what you put on it…it’s going to be amazing. Get yo’ skillet on.

Now back to the cinnamon roll pancakes which is why you’re really here. I made these a couple of weeks ago for dinner. You read that right. Dinner. It was one of those night ok?!

ALERT ALERT ALERT! They’re so sweet. So rich, and so sweet. Let’s just say after two 5-inch pancakes, I was dabbing the sweat off my brow. Rich beyond belief, but so good. And imagine the excitement of two 6-year olds when mom places what looks like a tower of cinnamon rolls in front of their dorky faces. I strongly advise to NOT PUT SYRUP ON THESE. It’s sad that I even have to tell you this, but I know some of you people.

Yesterday morning, I had to put my own spin with a different frosting (which is really my mom’s spin) and I changed the proportions of the cinnamon filling on this recipe. Not any less sweet of a version, but I think it makes it more special. Because at least when I use my mom’s frosting, it’s like she’s here, having breakfast with us – judging me with her mom-stare* as I serve this for dinner, breakfast, or snack.

This is the point where I gave up on the “swirl.”

*I live in fear of my mom’s mom-stare, but also her acrylic nails she oft used as weaponry when I was young child. With a low guttural, “Get.Over.Here.”, she would pinch my bicep with those talons. I’m sure you can picture this too. Aaaaah, the memories.

cinnamon roll pancakes (adapted from texas recipes)

pancakes:
2 cups all-purpose flour
2 cups cake flour (If you don’t have cake flour, then use 4 cups all-purpose flour)
8 teaspoons baking powder
2 teaspoons salt
4 cups milk (I use whole milk, but you can use any milk)
4 Tablespoons vegetable oil
4 large eggs, lightly beaten

cinnamon filling:
1/2 cup butter, melted
1 cup brown sugar, packed
2 Tablespoons ground cinnamon

orange cream cheese frosting:
(This is from my mom’s old-fashioned carrot cake recipe, which you can find in Savor the Memories, page 128. This is the BEST carrot cake in the WORLD, just so you know.)
4 Tablespoons butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
zest and juice of 1 large orange

the frosting:
In a medium bowl, beat the butter, cream cheese, powdered sugar, vanilla extract, orange zest, and orange juice until smooth. Set aside until ready to “ice” on the pancakes.

the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

Make about a 5-inch size pancake on buttered griddle. After about 10 seconds, with the piping bag, start at the center of the pancake, and create a cinnamon swirl. (I have a hard time getting a perfect swirl, but who cares because it melts anyway.)

Wait until the pancake has bubbled before you flip. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese frosting will fill.

Place pancake on plate with cinnamon glaze side-up, then dollop with cream cheese glaze. Let sit for about 10 seconds, then spread over pancake.

Go ahead and stuff your face. You’re welcome.