Not to be dramatic or anything, but IHOP basically ruined my life when they stopped serving their CinnaStack Pancakes. That is all I have to say about that. Fortunately, they are super easy to make at home. I had some leftover Cinnamon Maple Burst Pancakes one morning and I decided to French toast them and turn them into a CinnaStack. The result? Even better than the original.
Recipe:
- 1 batch of Cinnamon Maple Burst Pancakes
- 2 eggs
- 1/8 cup milk
- 1/4 tsp nutmeg
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 TBSP flour or 1 1/2 tsp corn starch
- 1 TBSP Cinnamon
- 2 TBSP half and half
- 1 ounce cream cheese
- 1 tsp vanilla
- 2-4 TBSP powdered sugar
Instructions:
1. Heat a lightly greased griddle or skillet over medium heat. Preheat the oven to 170 F.
2. Whisk together the milk, egg, and nutmeg. Dip the pancakes into the egg mixture.
3. Fry the pancake on the griddle until the bottom is golden brown, then flip over and cook the other side. Cook the rest of your pancakes the same way and place on a pan in the oven to keep warm.
4. In a small pan, melt the butter. Add the brown sugar and cinnamon. When the sugar, cinnamon, and butter are mixed, add the 1 TBSP half and half. Mix in the flour or cornstarch, cook until bubbly and thick, and set aside.
5. In a small bowl, mix together the cream cheese, vanilla, and 1 TBSP half and half. Slowly add the powdered sugar until the glaze reaches your desires consistency.
6. To assemble: place a pancake on top of a plate, spread the cinnamon mixture on top of the pancake, top with another pancake, and repeat. When you have reached your desired stack height, drizzle some of the glaze on top and serve immediately.
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