Cinnamon Swirl Pancakes

 Buttermilk Pancakes:

•1 cup flour

•2 tablespoons sugar

•1 teaspoon baking powder

•1/2 teaspoon baking soda

•1/2 teaspoon salt

•1 cup buttermilk

•2 tablespoons vegetable oil

•1 large egg, lightly beaten

Cinnamon Filling:

•1/3 cup butter, melted

•1/2 cup brown sugar, packed

•2 teaspoons cinnamon

1.Stir melted butter, brown sugar, and cinnamon together until combined. 

2.Put filling into a small Ziploc bag and set aside.

 Pancakes:

1.Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl.

2.Whisk in buttermilk, oil and egg until somewhat smooth (do not overmix).

3.Heat large skillet or griddle over medium heat.Spray with cooking oil.

4.Drop mounds of batter (about 1/2 cup each) onto the griddle.

5.Snip a corner off the baggie of cinnamon filling and squeeze a spiral of filling onto each pancake.

6.Once top begins to bubble, flip carefully and cook until golden on the other side.

7.Transfer to baking sheet and keep warm in oven, until ready to serve.

8.Serve with warmed cream cheese drizzle (instructions to follow).

  Maple Cream Cheese Drizzle:

•1/2 cup cream cheese

•1/4 cup maple syrup

•2 tablespoons milk

1.Place cream cheese and  syrup in a medium glass bowl and heat in microwave for 30 seconds.

2.Beat with mixer or wire whip, adding 2 tablespoons milk for consistency.

3.If lumpy, heat for another 20-30 seconds.

4.Beat until smooth.

 *If you don't care for the cream cheese topping, serve with your favorite pancake syrup.