0 In a small bowl, melt the butter and add brown sugar and cinnamon. Stir to combine and place the mixture into a piping bag or a sandwich size zip lock bag. With a pair of scissors cut a very small slit in the bottom corner of the bag and squeeze to remove the excess butter that may be collected in the bottom of the bag. Once the mixture is coming out “thick” you can set it aside.
1 In a small bowl add confectioner sugar and milk. Stir until the sugar is fully dissolved and the consistency is creamy. Set aside.
2 In a medium mixing bowl add pancake mix and water. Stir until there are no lumps in the mixture. Set aside.
3 In a large skillet over medium-high heat, grease the pan with non-stick cooking spray or butter and add ¼ cup of pancake mix per each pancake. Pipe the brown sugar mixture in a “swirl” pattern on top of the pancake. Allow to cook until bubbles form in the pancake, then flip and allow to finish cooking.
4 Transfer pancakes to a plate and drizzle the icing on top. Serve with cold milk and enjoy!
