Cinnamon Swirl PancakesFrom WHITE CEDAR INN
Your basic pancake batter, whatever you like to use.
1/4 c light brown sugar
1/2 stick butter
1/2 tbsp cinnamon
Melt butter, mix in cinnamon and brown sugar. Pour into either a condiment squeeze bottle (as in photo) or use a plastic storage bag. Let set up. The mixture needs to be thick (think toothpaste or tile caulk) or it waters down the pancakes and makes a mess. (Remember, we test these things so you don't have to!) If the mixture gets too thick, knead plastic bag with (warm) hands until it's easy to dispense but not runny.
Heat the griddle or fry pan, pour in your pancake batter, cook until bubbles start to form and then quickly make a swirl in the pancakes with the cinnamon mixture, starting at the center and working out. Do not go all the way to the edge or you won't be able to flip the pancake without it falling apart. Flip pancakes and continue to cook other side. (How Rock tells if the pancakes are done: gently tap the top and edge of the pancakes. If they spring back- done. If not, cook a little longer.)
Serve bottom side up so you can see the cinnamon swirl! The butter and sugar make the pancakes nice and crunchy.
The recipes I found online showed the pancakes topped with icing like a cinnamon roll. That just makes my teeth hurt thinking about it. So, we eschewed the icing and let you top with our maple syrup if you need a bit more sweet.