Cinnamon pancakes

according to the recipe of Tanya tanyakasko


for 8-10 pancakes
Filling:

100 g butter
150 g sugar
1 tsp cinnamon

Sauce:
100 g butter
150 g cream cheese philadelphia
80 g of powdered sugar

Dough:

500 ml of milk
320 g flour
4 tsp. baking powder
2/3 tsp salt
2 large eggs
2 tbsp. vegetable oil


Cooking toppings:
Melt the butter in a saucepan.
Remove from heat and combine with sugar and cinnamon.
Transfer to pastry bag.

Cooking sauce:
In a skillet, melt the butter, add cream cheese to it and stir until dissolved.
Add powdered sugar and stir until a homogeneous, smooth mass.
Remove from heat.

Dough preparation:
Pour the milk into the bowl and gradually add the sifted flour with salt and baking powder to it,
stirring with a whisk.
Then add the eggs and vegetable oil, all together until a homogeneous mass.

Grease the pan with vegetable oil.
Ladle pour the dough into the pan, then cut off a corner near the pastry bag
and immediately squeeze the filling in a spiral on the pancake (starting from the middle).
Fry over low heat until the pancake on top grabs (as if covered with film).
Make the gas stronger and turn the pancake over fry it for 3 minutes until the caramel crust.
Before frying another pancake you need to wipe it with a paper napkin removing the residue of caramel and
On new grease.
Do the same operation with the rest of the dough.
Finished pancakes pour sauce.
If the sauce has thickened it can be heated in the microwave.

The article is based on materials https://vitoria.livejournal.com/219583.html.