Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*I wrote a very detailed post on how to get the cinnamon filling *just right* on myGingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.



**This post is originally from Recipe Girl*

HAM

Hamon 1-2 kilo 

2 1/2 tasang saturated salt solution (4 tasang tubig, 1 1/4 tasang pinong asin o 1 (1/2 tasang magaspang na asin. Pakuluuan ng 10-15 minuto ang mga ito. Palamigin.

PUMPING PICKLE-

2 1/2 tasang tubig
2 1/2 kutsarang asukal
2 1/2 kutsarang phosphate
5 kutsaritang curing salt
5 pirasong dinikdik na asorbic acid tablets (50mg.)
1 patak of anise
1 patak oil of cloves
2 patak maplein extract
1 kutsarang smoke flavor

DRY CURE MIXTURE-

2 1/2 kutsarang asin
1 1/2 kutsarang repinadong asukal
1/4 kutsarang phosphate
1/2 tabletang dinikdik na ascorbic acid (500 mg.)
1/16 Kutsarang Salitre

JAMON BULACAN-

1 kilo pork liempo
2 cup pinneapple juice
1 can beer

4 tbsp. sugar
2 tbsp. salt
1 tbs prague powder

Procedure:
Claean pork well. Remove skin and bone. mix last three ingredients and rub on pork. refrigerate for 3 days. Wash cured pork well before cooking. boil with pineapple juice, sugar and beer until sauce thickens.

-----------------------------------------------

Quick Cured Ham (pork)

I. Meat material:
Pork, Pigue, boneless (lein, shoulder, kasim)
1.5 kilos with skin.  1kg.= 1000 grams

II. Ingredients:

Pumping pickle solution (for 1 kg. meat) -houshold measure = 1/2 c pumping solution weight.

Weight
water chilled 1/2 cup  125 grams
Ajinomoto Ginisa flavor Mix 2 tablspoons 14 grams
Curing Salt 1 tbsp. 5 grams
sugar refined 1 tbsp. 10 grams
Phospate (increase the binding) 1 tbsp. 5 grams
Vitamin C powder 1/2 tbsp. 1 grams
Hamspice 1/2 tbsp. 7.5 grams
Isolate* 1 1/2 tbsp. 15 grams
Carageenar? -(seaweed) 1 tbsp. 5 grams

III. Dry Cure Mixture - curing, developing the flavor

Salt, refined (vacuum) (rock salt)  2 tbsp.    30 grams
Sugar 1 1/2 tbsp. 15 grams
Phosphate 1/4 tbsp. 1 gram
Vitamin C powder 1/4 tbsp. 1 gram.

IV. Cooking Ingredients:

Brown sugar  2 cups 356 grams
Pinapple Juice 1 cup 240 grams
Anisado Wine  1/2 cup 125 grams
Bay Leaf 1-2 pcs.
Clavo de Comer 3-5 pcs.
Oregano dried 3-4 strands
Cinnamon powder 1 tbsp.
7-up 1 bottle   230 grams.


*Ingredients that minimize shrinkage in ham & promotes better sliceability.
**Hamspice may be substituted in the amount of 1 tablespoon.

V. Procedure:

1.select good quality raw meterials. Trim and weight.
2. Prepare 50 pumping pickles & dry cure mixture
3. Inject Pumping pickles into the lean portion only 1 inach apart (1/2 cup per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6.Cure at room temparature for 8 to 10 hrs. of rfrigeration temperature for 2-7 days.
7. Wash for 90 seconds & tie with abaca twine to form a shape or put in ham (hef) or (ref)??
8. Cook with recommended ingredients  for 1 1/2 hrs at the middle of the cooking time, invert.
9.Cool. Remove abaca twine and caramelize with brown sugar.
10. Pack & store in freezer.

Caramelization process:

1. Use blow torch.- Put brown sugar on fat portion and caramelize.
2.Use of Oven - At boiling point temperature for 20 minutes with brown sugar on the fat portion of the meat.
3. Use of Turbo - with fat sugar in top of fat. Temperature is 350 degrees fo 20 minutes until golden brown.
4.Traditional Hot - "Syense" on the top of fat portion with brown sugar.
5. Use of thick syrup to be poured on top of the top portion thick syrup is prepared by boiling 1 cup solution, 2 cups brown sugar and 1/4 cup pineapple juice, boil until it thickens, add 1/2 tbsp carageeran. dissolve in 1/4 water.
 ----------------------------------------------


Chicken Ham

I. Ingredients
Chicken, whole dressed 1 1.2 kgs./pc.


II. Pumping pickle (50 degrees salinity)
Water chilled 1/2 cup 125 grams
Ajinomoto Ginisa flavor mix 2 tbsp. 14 grams
Curing salt 1 tbsp. 5 grams.
Sugar refined 1 tbsp. 10 grams
Phosphate 1 tbsp. 5 grams
Vitamin C powder 1 tbsp. 1 gram
Hamspice 1/2 tbsp. 7.5 grams
Isolate  1 tbsp. 15 grams
Carageenman or Tsigel 1 tbsp. 5 grams

III. Dry cure mixture
Salt, refined 1 1/2 tbsp. 18 grams
Sugar, refined 4 tbsp.40 grams
Phosphate 1/2 tbsp. 3.5 grams
Vitamin C powder 1/4 tbsp. 1 gram.

III. Cooking Ingredients
2-3 cups of water to immerse Chicken Ham and add the following ingrdients.

Brown sugar 2 cups 223 grams
pineapple juice 1-2 cups 120-240 grams
Anisado wine 1/2 cup 120 grams
Laurel 5 pcs.
Clavo de Comer 2-3 pcs.
Oregano 2-3 pcs.

Dissolve first in 1/2 cup water strain before adding other ingredients: these two ingredients minimize shrinkage in ham and promotes sliceability.

Procedures:
1. Select good quality raw material. Trim clean very well and weight.
2. Prepare pumping pickle (.50 degrees salinity) and dry cure mixture.
3.Inject pumping pickle solution into the lean only. thouhout the carcass.
4. Massage for even distribution of pickles.
5. Apply dry cure mixture inside and outside the carcass.
6.Cure at room temperature for 8-10 hrs. or in refrigerator for 2-3 days. Pull out curing. Wash under running water for 90 seconds. Drain and put ham net or the abaca twigs to maintain the shape. Cook for 1 1/2 - 2 hours. Boil at the beginning and simmer. Caramelize with brown sugar with the following methods.
-Blowtorch
-Use of hot Syanse
-Put turbo at 375 degrees for 20 minutes.
-Put inside oven at boiling temperarue for 20 minutes.
-Use of 1 thick syrup by using the following:
*1 cup cooking solution
*2 cup brown sugar
*1/2 tbsp. carageenan dissolve in 1/4 cup water

1. bring to a boil the above three ingredients, when already thicked, pour to the cool carcass.
2. Cool. Put in the refrigeration or freeze overnight.
3. Package in cling wraps. Use native basket with colored cellophane (red green or yellow) be sure the wrapped chicken ham is placed on top of a styropore plate and place on native basket and wrapper with cellophane.

V. Yeild *1.2 - 1,02 kilograms



*From Mommy's Recipe Notebook.

12 Insights to Chinese Business Success...

Most thriving businesses in the Philippines are owned by Chinese or Filipinos with Chinese descent called "Tsinoys". Observing how they built their successful business empires still amazed me to date and the insights gained from the secrets of their success is very inspiring.

The unprecedented phenomenal success of most Tsinoy companies in the country lies in the following:
1.) First, they know how to find their own niche. They find their own kind of business orientation and go for it.

2.) They start small.

3.) They go for bulk. Don't Strive for instant profit, instead go for volume of sales.

4.) They treat their customers as their best friends. Giving them discounts. Listened to their suggestions or comments.

5.) They strive to live with in their means in the most Simple and Humble way. YES ,this is the most important aspect of business success. You must live less than what you earn.

6.) They establish strong personal relationships.

7.) They rely on good guanxi. They form good and long lasting connections and relationships known as Guanxi.

8.) They always return favors, reflecting the necessity of reciprocity.

9.) They practice the virtues of hospitality. They always ensure the comfort, care and protection of their guest. The food are usually yummy, they are good cooks anyway.

10.) The Chinese are punctual. They make sure that they arrive early during meetings because it is a sign of respect to the host.

11.) They establish trust and cooperation which is a crucial part of any business dealings.

12.) They adhere to the principles of good will. They never said no or bear negative news.
Instead, they will hint indirectly about it in their conversation. They'd rather dwell on the bright side of things.
Business Success is not necessarily about connections, or cutting corners, or chamba - these are the three C's of bad business. Call it trite - but, success CAN BE ACHIEVED only through hard work, frugality, integrity, responsiveness to change - and most of all the  boldness to dream.

* From Cute Moments Blog