I am not normally a big breakfast person, but looks like this recipe could change my mind ; ) Enjoy!
What You’ll Need:
DCD Saigon Swirl Cinnamon Roll Mix
Pancake Batter:
Dough Dry Mix (Pack A)
1 Tablespoon Baking Powder
2 Cups Buttermilk
2 Eggs
Dough Dry Mix (Pack A)
1 Tablespoon Baking Powder
2 Cups Buttermilk
2 Eggs
Chocolate Saigon Swirl:
Cinnamon/Sugar Filling (Pack B)
1 Stick Butter, Softened
Cinnamon/Sugar Filling (Pack B)
1 Stick Butter, Softened
Frosting:
Frosting Mix (Pack C)
2-3 Tablespoons Milk
Frosting Mix (Pack C)
2-3 Tablespoons Milk
Directions:
1. In a large bowl, combine the Dough Dry Mix (Pack A)and baking powder. In a separate bowl, whisk eggs and buttermilk together. Add the wet ingredients into the dry. Mix until combined, some lumps should be present.
2. Cream the Cinnamon/Sugar Filling (Pack B) and softened butter until light and fluffy. Transfer mixture to a piping bag fitted with a round tip or use a zip-top bag.
3. In a medium bowl, whisk together the Frosting Mix (Pack C) and milk until a the desired consistency is achieved.
4. Cook pancakes (mixture from Step 1) in a lightly greased, nonstick pan over medium heat. While the pancakes are cooking, pipe the Chocolate Saigon Swirl (from Step 2) into the pancake. Flip the pancake and continue cooking until the batter is cooked thoroughly.
5. Drizzle with the frosting mix (from Step 3) and serve immediately.
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