Cinnamon Pancakes with Maple Cream Cheese Frosting

Ingredients:

Maple syrup and cream cheese frosting

• 90 g cream cheese, cut into small pieces, room temperature
• 1/4 tbsp. maple syrup

Cinnamon swirl

• 110 g butter, cut into pieces
• 1/2 cup unrefined muscovado cane sugar
• 2 tsp ground cinnamon
• 1/4 cup heavy cream

Cinnamon Pancakes

• 1.5 cups of flour
• 3 tablespoons of sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 tsp salt
• 1.5 tbsp. sour milk
• 3 tbsp melted butter for the dough, plus a little extra for greasing the pan
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup coarsely chopped toasted pecans
• Special equipment: a pastry bag and a nozzle with a small hole

Preparation:

1. Place a rack over a baking sheet in an oven preheated to 95°C.
2. For the glaze: Place the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it begins to simmer. Then pour it into the cream cheese and whisk vigorously until smooth. Set aside and keep the mixture warm.
3. For the cinnamon curl: In a small saucepan, melt the butter until light golden brown. Whisk in the muscovado and cinnamon. The cane sugar may clump and separate from the butter, but this can be adjusted. Whisking the mixture, pour in 1/4 cup of water and bring to a gentle simmer. Simmer over low heat until the mixture begins to thicken (about 2 minutes). Whisk in the cream and simmer for another 2 minutes. Transfer the mixture to a small bowl to cool. As it cools, it will thicken. Then transfer it to a pastry bag fitted with a small tip.
4. For pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, do the same with the sour milk, 3 tablespoons of melted butter, eggs, and vanilla extract. Add the liquid mixture to the dry mixture and whisk for no longer than necessary to achieve a smooth mixture.
5. Heat a large skillet (cast iron or nonstick) over medium heat. Grease it with a small amount of melted butter. Pour about 1/4 cup of batter into the skillet and spread it out to form a 10 cm (4 in) circle. Form several more pancakes in the same manner, being careful not to place them too close together.
6. Once the pancakes are bubbling, begin piping the cinnamon swirls. Starting in the center, pipe the mixture using a pastry bag in a spiral shape to resemble a cinnamon roll. Continue cooking until larger bubbles appear, the surface is dry, and the bottom is light golden brown (about 2 minutes). Reduce the heat if necessary to prevent the bottom from burning before the top is set. Flip and continue cooking until the bottom is golden brown (about 1 more minute).
7. Place the finished pancakes in the oven to keep them warm while you fry the next ones.
8. To serve: Place 3 pancakes on each plate, drizzle with a little maple syrup-cream cheese frosting, and sprinkle with pecans.