PANCAKES: (makes about 4/5 pancakes)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING: *makes enough for much more than 4 pancakes
1/2 cup butter, melted
3/4 cup brown sugar, packed

1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a pastry bag with a small tip or what I did- a squeeze bottle with a small tip. Set aside You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. *mine was not smooth. I ran it through the food processor to work through some cream cheese chunks.

Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.