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For the Cinnamon Filling:
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Place all the ingredients in a bowl and mix. Put mixture in ziplock bag.
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Place bag in refrigerator for 10 min (or freezer for 7 min).
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Pancakes:
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Mix all dry ingredients together.
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Add all wet ingredients and whisk together until smooth.
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Remove sandwich bag with cinnamon filling from fridge and cut a 1/3 inch hole in one of the lower corners.
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Pour 1./4 c of batter on pan/griddle. Once bubbles have formed, squeeze the cinnamon filling in a circular (or whatever shape you can make) motion.
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Flip pancake after an additional minute of cooking. Cook for 2 more minutes before removing from heat.
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Repeat until all batter is cooked.
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Top with raisins and syrup and enjoy!