Snickerdoodle Pancakes and Cream Cheese Drizzle

Add the wet ingredients into the dry and with a spatula or spoon, gently combining until there are no more flour pockets. Don't overmix! This creates dense, rubbery pancakes. 

Heat a nonstick skillet or griddle over a medium heat for 3 to 4 minutes. Add a pat of butter (about 1/2 a tablespoon) and let it melt, swirling it around to coat the pan. Add the batter to the pan. Cook over medium heat until small bubbles appear on the outer edges, then flip, about 3-4 minutes. Cook on the other side for another 3-4 minutes. Repeat until you're out of batter. Add more butter to the pan, swirling to coat again, in between batches. 

While the pancakes cook, mix the sugar and cinnamon on a plate. When the pancakes come out of the pan, gently press each side into the coating, like you would for a cookie.

Combine the drizzle ingredients in a small pot on the stove over medium low heat and whisk together to combine, about 5 minute. Taste and adjust: add more cream cheese if you want it creamier and thicker. Add more milk for a thinner consistency. The glaze will firm up when refrigerating, but heating it up again will restore its drizzle consistency.

Divide the pancakes among meal prep containers (you may need 3 or 4 depending on pancake size and your appetite). Reserve the glaze in smaller containers to pack, or in one larger jar to use as needed. Or serve immediately.