IMG_4990.JPGDouble this recipe and freeze the leftovers!

1/4 cup plus 2 Tbsp. brown sugar
1 stick unsalted butter, divided
1/2 Tbsp. ground cinnamon
1/4 tsp. nutmeg
2 oz. cream cheese, softened
1/2 tsp. vanilla extract
3/4 cup powdered sugar
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, lightly beaten
1 Tbsp. canola or vegetable oil

In a medium bowl combine brown sugar, 4 tablespoons melted butter, cinnamon and nutmeg. Scoop into a plastic bag and set aside.

In a small pan melt remaining 4 tablespoons butter over low heat. Whisk in cream cheese, vanilla and powdered sugar. Remove from heat and set aside.

In a separate bowl combine flour, baking powder and salt. Whisk in milk, egg and oil. Heat a skillet to medium-low and spray with non-stick cooking spray. Add about 1/2 cup batter to the skillet. Wait until bubbles start to form.

Snip a corner of the bag of the cinnamon mixture and create a swirl pattern in the center of the pancake. Flip pancake and continue cooking for an additional 1 to 2 minutes until golden brown. Repeat with remaining batter. Warm glaze if needed and drizzle over pancakes.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!