Cinnamon swirl pancakes with cream cheese drizzle

Name: Cinnamon swirl pancakes with cream cheese drizzle
Yield: 15 servings
Ingredients: 200 g plain flour; 1 tbsp baking powder; 75 g caster sugar; 2 eggs; 200 ml Arla Cravendale Milk; handful blueberries; handful Chopped pecan nuts; 1 banana; 1 apple (Slice); 2 tsp cinnamon; 60 g butter; 75 g light brown sugar; 50 g cream cheese; 75 g icing sugar; 1 tsp vanilla extract

Ingredients

200 g Plain flour
1 tbsp Baking powder
75 g Caster sugar
2 Eggs
200 ml Arla Cravendale Milk
handful Blueberries
handful Chopped pecan nuts
1 Banana
1 Apple (Slice)
2 tsp Cinnamon
60 g Butter
75 g Light brown sugar
50 g Cream cheese
75 g Icing sugar
1 tsp Vanilla extract

Instructions

Mix together the flour, baking powder, sugar, eggs and slowly add the milk whisking so there are no lumps.
Cream together the cinnamon, butter and light brown sugar and spoon into a piping bag.
Mix together the cream cheese, icing sugar and vanilla extract until smooth.
Heat a dry frying pan.
Place spoonfuls of batter and spread into a circle about 1cm thick.
Cook slowly until bubbles start to appear and then swirl the cinnamon filling on top and flip, cook for about 15 seconds and remove.
Serve in a stack with the cream cheese drizzle, fruit and sprinkling of nuts.