Bobby Flay's Cinnamon Bun Pancakes Brunch @ Bobby's

By Food Network · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°F (93°C). Set a wire rack on a baking sheet and place it in the oven.
2. For the glaze, put the cream cheese in a bowl. Heat the maple syrup in a small saucepan on low until it just starts to simmer, pour it over the cream cheese and whisk until smooth. Keep warm.
3. For the swirl, melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon. Whisk in 1/4 cup water and bring to a simmer until smooth, then simmer about 2 minutes until slightly thickened.
4. Whisk in the cream and simmer another 2 minutes. Cool in a small bowl until thick, then transfer to a piping bag fitted with a small tip.
5. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk the buttermilk, 3 tablespoons melted butter, eggs and vanilla, then add to the dry ingredients and whisk until just combined.
6. Heat a large nonstick pan or griddle over medium heat and brush with melted butter. Ladle about 1/4 cup batter per pancake into 4-inch circles, leaving space between them.
7. When the edges begin to bubble, pipe the cinnamon swirl in a spiral from the centre. Cook until large bubbles appear, the surface is dry and set, and the bottoms are light golden brown, about 2 minutes, adjusting the heat so the bottoms don't burn. Flip and cook about 1 minute more until golden.
8. Keep the finished pancakes warm in the oven on the rack while you cook the rest. To serve, stack 3 pancakes per plate, drizzle with the maple cream cheese glaze and sprinkle with pecans.

Summarized from Food Network's video. Watch it for the details.

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