In a medium bowl, combine cream cheese, softened butter, powdered sugar, and a pinch of salt. Use a hand mixer, or a really strong arm and a whisk, to beat until completely mixed.

Add a couple of tablespoons of milk and beat again until you have a nice drizzling consistency.

In the microwave or on the stove, melt 4 tablespoons of unsalted butter. Set aside to cool. Then combine the pancake batter dry ingredients in a large bowl.

Next, in a another bowl (I hope you have a dishwasher) or large, measuring cup, whisk together your milk, eggs, and vanilla.

Pour the wet ingredients into the dry ingredients and begin mixing.

When halfway mixed, continue mixing while drizzling in your melted and cooled butter.

In a bowl (sorry) combine 2 tablespoons melted butter, brown sugar, cinnamon, and a pinch of salt. Add ¼ cup of pancake batter and mix well. Place the cinnamon-sugar batter into a piping bag or a small zip top bag bag.

In a nonstick pan, portion about ¼ cup of batter. Allow it to cook for about 15 to 20 seconds.

Use scissors to snip a small corner from your bag and then pipe a swirl of cinnamon-sugar batter on top of the cooking pancake. Allow to cook for 2 to 3 minutes.

When the edges look dry, and there are bubbles popping on the surface of the pancake, flip it over and cook for another one to two minutes on that side. Place into a pancake warmer or onto a plate with another bowl flipped over on top of it to keep warm.

Cook the rest of your pancakes. Serve warm and drizzle with your cream cheese glaze. Enjoy!