First make the pancake batter by mixing together the wet ingredients until everything is combined. Add in flour, baking soda, and sugar and mix until there are no large clumps. Be careful not to over mix or else the pancakes will be too chewy.
Then, set aside and prepare the cinnamon sugar filling. Combine butter, cinnamon, sugar and a tablespoon of batter in a bowl. She said adding batter will help the swirls keep their shape on top of the pancake. Put the cinnamon sugar filling in a piping bag.
Heat a tablespoon of butter in a skillet. Add a ladle of pancake batter to the pan, and immediately cover it with a lid for about 30 seconds. Once small bubbles are forming on the pancake, use the piping bag to swirl the cinnamon sugar mixture onto top.
Cover with the lid again, and cook for four to five minutes. Remove the lid, and the pancake should be done. Unlike other pancakes, she said not to flip these because it ruins the cinnamon swirl on top.
To make the icing, mix together the milk and powdered sugar until smooth. Add more or less sugar until you reach the desired consistency. Drizzle the icing on top of your pancakes, and enjoy.
