Romance Yourself frosting

Sometimes I want traditional icing, sometimes I want buttercream and sometimes I want cream cheese or sour cream icing, and who knows what I will want tomorrow, because sometimes I just want something new. So something that makes a pretty glossy cake is whipped frosting. Not as easy as traditional icing but I am sure you can do it. After all if I can do it - you can. This was on a lemon cake with lemon custard and lemon jelly in the middle. Tart and sweet can't be beat. Other things that would be good - gooseberry, blueberry, cranberry, current, blackberry, lindonberry, etc.

Whipped Frosting:

3 large egg whites

3/4 cup sugar

Pinch of salt

1/3 cup water

1/4 teaspoon pure vanilla extract **I sometimes use almond or other clear colour extracts, the coloured ones if you use too much can tint the icing - even watch the vanilla one.**

In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

Cinnamon Roll Pancakes

Oh, how I love the weekend!
So yesterday, I was browsing through my Google Reader, when This Post over at I Heart Nap Time, reminded me of Recipe Girl's Cinnamon Roll Pancakes.  I love me some cinnamon.  And cream cheese icing.  And pancakes.
And I love Saturday mornings when I don't have to rush to get to work on time!

So guess what I did this morning?
Mmmhmm, you guessed it!

So, I don't think my pancakes turned out *quite* as nicely as Recipe Girl's... but I also halved the recipe and eliminated the egg (someone needs to go grocery shopping later today!).  If you make this and also need to eliminate the egg, just add a bit more of the other liquids in the batter, they'll turn out fine!

I cut the recipe in half, to make two pancakes - one that I ate, and one that I'll freeze.  Even cutting it in half, the recipe made too much of the cinnamon mixture, and WAY too much icing.  So keep that in mind if you'll be doing the same.

Anyone have any recommendations about how to reheat the frozen pancake?