Work Week Lunch

1 First melt the butter so it has time to cool.
2 In a big bowl, mix the flour, granulated sugar, baking powder, salt, cinnamon and cream of tartar, if using. In another bowl, mix the eggs, cooled melted butter, milk, brown sugar and vanilla. 
3 Add the wet ingredients into the dry and with a spatula or spoon, gently combining until there are no more flour pockets. Don't over mix! This causes dense, rubbery pancakes. 
4 Heat a nonstick skillet or castiron over a medium flame for 5 minutes. Add a pat of butter (about 1/2 a tablespoon) and let it melt for about a minute. Add the batter to the pan. I used a 1/4 cup measuring cup for the pancakes and got 9 of them, but the size is up to you! 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 between batches. 
5 While the pancakes cook, prepare the cinnamon sugar coating by mixing the sugar and cinnamon on a plate. When the pancakes come out of the pan, gently press each side into the coating (like a cookie!)
6 IF MAKING THE ICING: Add all the icing ingredients to 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 more of those flavors/want it to be thicker. Add more milk if you want it to be a thinner consistency. Note that this icing will firm up when it's in the fridge, but heating it on the stove or in the microwave will bring it back to this consistency. 
7 Assemble, if not serving immediately: Divide the pancakes between meal prep containers (I did 3 small pancakes per container). Reserve the icing on the side in smaller containers (pictured) or all in one to use as needed.