2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
1 - Make pancake batter following instructions on the box, or use your favorite pancake recipe.
2 - Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet for each pancake.
3 - Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more.
4 - Serve hot and swirl-side up. Drizzle the icing on top of each pancake before serving.
Recipe from Food Network