Cinnamon Roll Pancakes

For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix

3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk

Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.