Cinnamon Pancakes with Maple Cream Cheese Glaze
Kirkland Signature/Olde Thompson
1½ cups flour
1½ teaspoons baking soda
2 tablespoons sugar
2 teaspoons Kirkland Signature
Saigon cinnamon
½ teaspoon Kirkland Signature sea salt
1½ cups milk
2 large eggs
½ teaspoon vanilla extract
3 tablespoons butter, melted
and slightly cooled
Butter for frying
In a large bowl, combine flour, baking soda, sugar, cinnamon and salt.
In a separate bowl, beat together milk, eggs, vanilla and melted butter. Pour the
wet ingredients over the dry and whisk just until combined.
MAPLE CREAM CHEESE GLAZE
4 ounces cream cheese,
¼ cup milk
¼ cup maple syrup
¼ cup confectioners’ sugar, sifted
Prepare the glaze: In a medium bowl, whisk cream cheese until smooth.
Add milk and maple syrup; mix until blended. Add sugar and whisk until
no lumps remain.
Heat a nonstick skillet or griddle over medium heat. Add about a tablespoon
of butter to the skillet and spread with a paper towel, leaving a thin coating.
Using a tablespoon, add batter to the skillet. Cook until small bubbles form
and are beginning to pop and the underside is golden brown, 1-2 minutes.
Flip and cook for another minute, or until the pancake is cooked through.
Continue with the remaining batter, adding butter to the skillet as necessary.
To serve, spoon the glaze over warm pancakes. Sprinkle with additional
cinnamon if desired. Makes about 48 silver-dollar pancakes.
