Serves 6-8


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)


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.

After about 4 minutes, use chop sticks (or Ebelskiver turning tool) and flip over, cook for another 2-3 minutes.

Turn the cooked pancakes out on the warmed cookie sheet and continue this until done.  Keeping them warm in the oven.

Serve the pancakes with a drizzle of the fabulous cream cheese frosting!

You will be the favorite mom in the neighborhood!

Hope you enjoy!

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