Posted by Wine & Spice on 8/25/2015 to

Serves 6-8

Pancakes

2 Cups Flour

2 Cups Milk

5 Tbsp Butter

2 Tbsp Sugar

5 Eggs, Separated

1/2 Tsp salt

1 Tsp Baking Powder

Cream Cheese Frosting

1/2 Brick Cream cheese (4 oz)

1/2 Stick Butter (4 Tbsp)

1 3/4 Cups Powdered Sugar

4 1/2 Tbsp Milk

Cinnamon Filling

1/2 Cup Sugar

1 1/2 Tbsp Saigon Cinnamon

2 Tbsp Flour

1/4 Tsp salt

1/2 Stick Butter (4 Tbsp)

Preparation:

Preheat oven to 175 degrees with a cookie sheet in the oven.

Using a Kitchen Aid or like tool, whip the butter, cream cheese, powdered sugar and milk together until light and fluffy. Slowly combine (so you don’t make a huge mess). You can add a little more milk if needed. Set aside.

Next, let’s make the Saigon Cinnamon filling. Combine all of the ingredients and using a spoon or your finger, mix it together until it forms a paste. Set aside.

This next step may seem intimidating, but it is easy just a little time consuming. In a large bowl mix the dry ingredients together. In the egg yolk bowl, gently whisk the yolks and add the milk and 4 Tbsp butter, melted. Add this to the dry ingredients and combine.

Now you need to beat the egg whites until they form stiff peaks, 3 or 4 minutes and gently fold the egg whites into the batter. This will make you pancakes very fluffy and souffle like.

Heat the pan over medium heat. Add a dollop of butter into each well. Using a spoon, add about a tbsp of batter in each well, top that with a 1/2 tsp of cinnamon mixture and add another tsp of batter on top.