For some reason, I’ve been on a dessert baking binge. Cinnamon rolls, cake, bar cookies, drop cookies…you name it, I’ve probably made it in the past month. (Upon reflection, this is probably directly tied to my desire to lose 45 lbs. Forbidden calories and all that.) Anyway, this morning I made these Cinnamon Roll Pancakes. They’re technically breakfast, not dessert, because “pancake” is in the title, and everybody knows that pancakes are breakfast food. Um, not sure why I waited four days between printing this recipe and trying it. You can learn from my mistake. Don’t wait so long to try them. You probably have everything you need to make them in your kitchen right now. Seriously, why are you still reading?
(*I doubled the batter because we are big pancake eaters. They are so rich I didn’t need to–I couldn’t even finish my first stack in the picture. Oh well. Pancakes for breakfast tomorrow! I used half whole wheat pastry flour, and it wasn’t even noticeable. Will use all wwpf next time. I didn’t double the filling, and it was still plenty. Mine were not as pretty as hers because I didn’t wait to let the filling thicken up, so it dribbled everywhere–next time, I’ll make it and stick it in the fridge while I make the rest. And I skipped the glaze. I’m sure it’s good, but we’re health conscious here, you know.)
Now excuse me, I need to go spend a couple hours on the treadmill…















