When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at
the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun).
Starting at
the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll).
Snip the corner of the nutella filling, and create a swirl pattern in
the center of the pancake as pictured above.
Cook until the edges start to look dry and visible air bubbles have just started to form near
the center of the pancake.
Cook for about 4 - 5 minutes, until
the center of the pancakes starts to bubble.
Bake for 20 - 25 minutes or until a toothpick inserted into
the center of each pancake muffin comes out clean.
Starting at
the center of the pancake, squeeze the filling on top of the pancake batter in a swirl motion, moving to the outside of the pancake.
Cook for about a minute, lay a fig half, flesh side up, in
the center of each pancake, pressing very gently.
For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to
the center of the pancake.
Super delicious pancakes with caramelized pineapple rings in
the center of each pancake!
So being the creative person that I am, I placed a slice of bacon down
the center of the pancake, drizzled SF chocolate syrup on the bacon and then wrapped them up.
Starting at
the center of the pancake, squeeze the filling on top of the pancake batter in a swirl motion, moving to the outside of the pancake.