By Alison Ladman Associated Press
The classic breakfast combination of cinnamon and raisin doesn’t have to be limited to cereal and toast. Pancakes are the perfect base for the tasty blend, reminiscent of a sweet roll. Though the recipe makes a cream cheese glaze, warm maple syrup is nice, too.
For the pancakes:
1 1/2cups all-purpose flour
1tablespoon baking powder
1 1/2tablespoons sugar
1 1/2cups milk
1/4cup (1/2 stick) unsalted butter, melted
For the glaze:
4ounces cream cheese, softened
1/4cup orange juice
1/4cup maple syrup
In a small microwave-safe bowl, combine the raisins and water. Microwave on high for 1 to 2 minutes, or until the water boils. Set aside to cool while you combine the rest of the ingredients.
In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Add the milk, egg and melted butter, then whisk just until smooth. Drain the raisins, then mix into the batter.
To make the glaze, in a food processor combine the cream cheese, orange juice and maple syrup. Process until smooth.
Coat a large skillet with cooking spray, then heat over medium. Working in batches, pour the pancake batter into the skillet using about 1/4 cup for each pancake. Cook the pancakes for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes, or golden brown. Arrange the pancakes on a platter and serve with the cream cheese glaze.
Makes 6 servings.