Cinnamon Roll Pancake Stacks
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.