Cinnamon Roll Pancakes

Instructions

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a pastry bag with a small tip or what I did- a squeeze bottle with a small tip. Set aside. (You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.)
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. (mine was not smooth. I ran it through the food processor to work through some cream cheese chunks.)
4. Heat large skillet over medium-low heat. Spray with nonstick spray.
5. Scoop about 3/4 cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
6. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
7. When ready to serve, spoon warmed glaze onto the top of each pancake.