Make the Cinnamon FillingIn a medium bowl, stir together the brown sugar, butter and cinnamon. Scoop the filling into a piping bag fitted with a small round tip. Set aside.

Make the Cream Cheese GlazeIn a small bowl, whisk the butter, cream cheese and vanilla extract together until smooth, then stir in the powdered sugar. Set aside.

Make the PancakesPlace a large, nonstick pan over medium-low heat.

In a medium bowl, mix together the flour, baking powder and salt.

In a separate jug, whisk the milk, egg and oil together, then stir this into the dry ingredients until the batter is mostly incorporated but still has a few small lumps remaining.

Brush the warm pan with butter and scoop on ⅓ cup (2 ½ oz/71 g) of batter.

When the batter begins to bubble (after 1-2 minutes), pipe on the cinnamon filling in a swirl pattern, starting at the center and moving outwards. Continue cooking the pancake for 1-2 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Flip and cook the other side for another 1-2 minutes, until golden.

Transfer the pancake to a plate, cinnamon swirl side up. Cover with a clean tea towel to keep warm while you continue cooking the remaining pancakes.

Just before serving, drizzle with the cream cheese glaze.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in the microwave for about 15 seconds before serving