Cinnamon Roll Pancake Stacks

 

2

cups powdered sugar

1/4

cup whipping cream

1

cup packed brown sugar

1/2

cup butter or margarine

1

tablespoon ground cinnamon

2

cups Bisquick Heart Smart® mix

1 1/3

cups milk

1

egg

1/2

cup raisins

• 1 In small bowl, mix powdered sugar and 1/4 cup whipping cream with whisk; set icing aside.
• 2 In 2-quart saucepan, cook brown sugar, butter and cinnamon over medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat; cover to keep warm.
• 3 In medium bowl, stir Bisquick mix, milk and egg with fork or whisk until blended. Stir in raisins.
• 4 Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 2 tablespoons batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
• 5 Serve pancakes stacked with warm cinnamon mixture between each pancake. Drizzle with icing.