1. Add the flour, baking powder, caster sugar and cinnamon to a large mixing bowl. Mix with a wooden spoon then make a dip in the centre.
2. Pour the melted butter and milk into the flour dip then gently mix together.
3. Add the eggs and mix until well combined.
4. Take few tablespoons of the pancake batter and combine with two teaspoons of cinnamon and the soft brown sugar. Transfer to a piping bag and cut the tip off.
5. Heat up a medium frying pan then brush with some butter.
6. Ladle a spoonful of the batter into the pan. Use the cinnamon batter to make a swirl.
7. Cook for a few mins then flip and cook for an additional minute. Repeat with the remaining batter.
8. Make the icing by simply mixing all the ingredients together.
9. Serve the pancakes while still warm with the cream cheese icing and fresh raspberries.
10. Enjoy!
