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Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen.
Cooking: Cinnamon Roll Pancakes
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By Scott Tranter
Diner wizard Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen. For more of his tips, visit www.cnyflavor.com or www.crazyottosempirediner.com.
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Feb. 19, 2013 12:01 a.m.

These pancakes are very fluffy, almost cake-like.  They can be thinned down if you like or even consider using a premade pancake mix.  No matter your preference, the cinnamon is the exact right amount.  And the kitchen will smell wonderful.  This is one your guests will be sure to love.



·  1 1/2 cups (195 grams) all-purpose flour

·  1 tablespoon brown sugar

·  1 tablespoon baking powder

·  1 tablespoon cinnamon

·  1/2 teaspoon salt

·  1 1/4 cups milk

·  1 egg

·  3 tablespoons butter, melted

·  1 teaspoon vanilla extract


·  1/4 cup unsalted butter (1/2 stick)

·  3 ounces cream cheese

·  1 1/2 cups powdered sugar, sifted

·  1/2 teaspoon vanilla extract

·  3 to 4 tablespoons milk


In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.

In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.

Heat a large skillet or griddle to medium heat. The pan is ready when a little water is splattered  onto the pan surface and dances around the pan and eventually evaporates.

Combine the two bowls. Do not overstir.   It is okay if the batter has small lumps, Don’t be surprised if the pancake batter bubbles a bit – it’s normal.

Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.

When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

To make the glaze, melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, you can add another tablespoon or two of milk if you like.


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