Cinnamon Roll Pancake Stacks

Portions:14
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Ingredients

ICING

  • 2 cups powdered sugar
  • ¼ cup whipping cream

FILLING

  • 1 cup packed brown sugar
  • ½ cup butter
  • 1 tablespoon ground cinnamon

PANCAKES

  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • ½ cup raisins

Instructions

  • In small bowl, mix icing ingredients with whisk; set aside.
  • In 2-quart saucepan, cook filling ingredients over medium heat, stirring frequently, until butter is melted and sugar is dissolved.
  • Remove from heat; cover to keep warm.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or whisk until blended.
  • Stir in raisins.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour about 3 tablespoons batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Serve pancakes stacked with filling between each pair; drizzle with icing.

Notes / Tips / Wine Advice:

Make-Ahead Magic
Cook the pancakes ahead of time so breakfast can be on the table in a snap. Let them cool in single layer on cooling rack. Place in resealable freezer plastic bag; freeze up to 1 month. To reheat, wrap frozen pancakes in foil. Bake at 350°F for 15 to 20 minutes or until heated through. Meanwhile, prepare the icing and filling.
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Course Brunch / Pancake’s / Crepes
Holliday Christmas