Cook Time (if cooking 3 pancakes at a time) 20 minutesmins
Course Breakfast, brunch
Servings 204-inch pancakes
1 ⅔clemon-lime soda OR carbonated water
Cream Cheese Frosting Drizzle
Make the cinnamon swirl by stirring together the melted butter, brown sugar and cinnamon. Spoon the mixture into a resealable bag and seal shut; set aside.
In a large bowl, whisk together the flour, salt and baking powder.
Then add the eggs, melted butter and soda (or carbonated water).
Whisk until combined (a few lumps in the batter is fine).
Using a cookie scoop or a ¼ cup measuring cup, scoop the batter onto a hot greased griddle.
Snip one corner of the baggie filled with filling. Swirl the mixture over each pancake. *Don't get too close to the edge of the pancake or it'll seep to the griddle - you want all that yumminess to stay in the pancake!! :)
Cook the second side until golden brown. Repeat until pancake batter is gone.*
Make the frosting by stirring together the cream cheese and powdered sugar. Add the vanilla then the milk teaspoon by teaspoon until you've reached the desired consistency.
To serve, stack a few pancakes on a plate and drizzle the frosting on top. Enjoy!
*NOTE: You will have to wipe down the skillet with a wet paper towel between batches to get some of the sugar off. Simply wipe off and re-grease the pan!