Directions

1. In a small bowl, combine the butter, brown sugar, and cinnamon.
2. Place the mixture into a piping bag or a zip-top bag with a small hole in the corner.
   
3. To make the glaze: In a small saucepan, melt the butter over the very lowest heat. Then stir in the cream cheese and mix until thoroughly combined.
   
4. Add the powdered sugar and vanilla.
   
5. Continue to stir until the mixture is very creamy and smooth. (Don't burn it!) Set aside to serve with the finished pancakes.
   
6. In a large bowl, combine the flour, salt, and baking powder, then add in the egg, milk, and butter/oil. Stir until thoroughly combined.
   
7. For each pancake, place approximately 1/3 to ½ cup of batter on a lightly greased non-stick skillet over medium heat.
   
8. While the pancake cooks (approximately 3 minutes), pipe on the brown sugar mixture in a spiral pattern as shown.
   
9. When the bottom of the pancake is lightly browned, flip the pancake and cook for an additional 2 to 3 minutes.
   
10. Serve each pancake cinnamon-side up.
    
11. Drizzle with the glaze prior to serving.
    
12. Double the recipe if you're feeding more than 2 people.