Cinnamon Roll Pancakes

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    Back in the Fall, I went to visit my family in my hometown of Clovis, CA.  While there, I went with some of my family to a pancake restaurant called Batter Up.  I had their cinnamon roll pancake that day.  It was so good that I knew that I had to try to make one of my own! So, I began trying various recipes and experimenting on my own.  My SIL sent me a recipe that he had used from the Food Network, and I liked it.  The only problem was that the butter and sugar recipe used for the swirl would burn on the griddle and I would have to clean the griddle between each set  of pancakes cooked to avoid a burnt taste on them.  That was unacceptable. 
     Then my son commented that if it were him, he would just make 2 batters, a cinnamon one and a plain one and swirl them together.  I considered that idea, but I knew that I wanted the cinnamon sugar experience that you get with cinnamon rolls. Then I discovered the secret!  I added some batter to the cinnamon sugar mixture, left out the butter and it worked amazingly well!  So, the credit for this recipe goes to many: Batter Up, Food Network, SIL Adrian, Son Tyler and ME! 

Christmas Morning Breakfast!

    These pancakes would make the best Christmas morning breakfast.  I mean, they are like cinnamon rolls and you don't have to let them rise! They are fluffy, cinnamony and topped with almond flavored icing that puts them over the top! 
      You just pour the batter onto a hot griddle and then add the swirl.  I like to put the swirl batter in a squeeze bottle.  It gives you greater control.

   The high content of sugar in the swirl batter still melts, but doesn't burn and really gives that cinnamon roll affect. 

    You can add butter, or not, but be sure to add the icing on the top! For a Christmas breakfast, you could even add sprinkles!