Name: Cinnamon Roll Hot Cakes
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 San Juan® eggs; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoons baking soda; 2 tablespoons sugar; 1 1/2 cups milk; 1 teaspoon vanilla essence; 3 tablespoons butter, melted; 1/2 cups raw sugar, for the cinnamon glaze; 1/4 cups water; 2 teaspoons cinnamon powder, for the cinnamon glaze; 1/3 cups butter, (90 g) for the cinnamon glaze; 1/4 cups whipping cream, for the cinnamon glaze; 2 1/2 tablespoons flour; 1/2 cups cream cheese, for the glaze; 1/4 cups maple syrup, for the glaze; 1/4 cups whipping cream; butter, for cooking hot cakes; 1/2 cups pecans, toasted and finely chopped, for garnish; cinnamon powder, for garnish

Preparation

10 mins

15 mins

Low

For the hot cakes, mix the flour with the baking powder, baking soda, and sugar; add the San Juan® Eggs and pour in the milk gradually. Then add the vanilla, butter, and mix thoroughly. Refrigerate for 15 minutes. For the cinnamon glaze, in a saucepan over medium heat, heat the brown sugar with the water and stir until it begins to form a caramel, add the cinnamon, mix, and then add the butter, heavy cream, and flour. Cook for a total of 5 minutes, as this process should be done quickly to avoid overheating the butter and forming lumps from the sugar. Cool to room temperature. You should achieve a semi-thick texture. Place in a piping bag and set aside.