4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
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Deep-Fried Cheesecake-Stuffed Strawberries
- 1 lb strawberries, generously hulled
- 8 oz. cream cheese, softened
- 1/2 c. plus 1 tbsp confectioner’s sugar, plus more to dust
- 1 tsp vanilla extract
- 1 c. self-rising flour
- 6 oz. beer (I used Dogfish Head’s Tweason’ale, which already has a hint of strawberry)
- oil to fry
Combine cream cheese, 1/2 c. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. (I use a huller that resembles a tiny melon baller with teeth! It’s great for saving the stem end of tomatoes, too.) Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget them in there!) In another bowl, combine self-rising flour, 1 tbsp. confectioner’s sugar and one half (6 oz.) of a can or bottle of beer, whisking together until smooth. Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°F. Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown.