Cinnamon pancakes: super FLUFFY AND DELICIOUS

INGREDIENTS
For the batter:
3 eggs
100g (½ cup) of sugar
5ml (1 tsp) of vanilla extract
120ml (½ cup) of yogurt
120ml (½ cup) of vegetable oil
240ml (1 cup) of milk
150g (1 cup) of pancake mix
210g (1 ½ cups) of all-purpose flour

For the cinnamon butter:
120 g (½ cup) of softened butter
20g (1 tbsp) of brown sugar
10g (1 tbsp) of cinnamon
a pinch of salt

For the cream:
70 g (⅓ cup) of cream cheese
80 ml (⅓ cup) of cream
40g (2 tbsp) of condensed milk

METHOD
1. Whisk sugar with eggs and vanilla. Add yogurt and vegetable oil, slowly incorporating the flour into the mixture, and whisk until smooth. Add milk and pancake mix alternating in between.
2. When a smooth batter forms, whisk ingredients for the cinnamon butter separately.
3. Place a pancake pan onto the smallest heat. Pour 1 cup of the batter into a pan and pipe cinnamon butter on top forming a spiral.
4. Cook on low until bubbles form on top of the batter. Carefully flip the pancake and cook on the other side for 2-3 minutes more.
5. Stack pancakes on top of one another.
6. Whisk cream cheese with cream and condensed milk.
7. Pour the cream on top of the pancakes, and decorate with chopped pecans.
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