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In a clean bowl, mix all ingredients of cream cheese cinnamon mixture: cinnamon powder, butter, brown sugar, cream cheese, confectioners’ sugar, and warm water. Mix until well blended and smooth. Transfer cream cheese mixture into a piping bag. Set aside for later use.
In another mixing bowl, prepare hotcake batter mixture according to the packaging instructions.
Heat up a lightly greased non-stick pan to medium heat.
Pour 1/4 cup pancake batter onto pre-heated pan, then cut the tip of the piping bag and squeeze the cream cheese mixture on top of the cooking pancake batter creating a spiral pattern and let it cook until bubbly then flip the side of the pancake with cream cheese mixture and it cook for another 30 seconds.
Transfer the pancake into a clean plate and repeat until all the pancake batter is cooked. Serve. Yield: 4 pcs pancakes