Cinnamon Roll Pancakes: a sweet start to your day

Having just finished working out the details of making some sausage wrapped in pancakes for Steve, I had a bit of batter left over to make some pancakes for myself. 
Or would I rather have something else?
I was kind of craving cinnamon rolls, but those aren't the sort of thing you make for just one person. Besides, those take a couple of hours and I wasn't patient enough to wait for the dough to rise.
So I came up with a compromise of sorts. A cinnamon sauce for my pancakes.
Sweet and a tiny bit spicy, this was a delicious warm sauce that turned a boring old pancake that many people were eating on this weekend morning into something a little different.
I think anyone who likes cinnamon rolls will like this alternative to butter and bottled syrup.
Give it a try this holiday season...but you might to make it ahead of time too...just in case.
Pancakes
1/2 cup of milk
1 egg
2 table spoons of melted butter
1 cup of  flour
2 teaspoons of baking powder
2 tablespoons of sugar
1/2 teaspoon of salt

• Mix the milk, the butter and the egg together in a bowl.
• Sift together the flour, the baking powder, the sugar and the salt. Mix that together with the liquid ingredients.
• Heat the pan with a tiny bit (less than a teaspoon) of butter to just past medium heat.
• Pour the batter, 1/4 cup per pancake, into the pan. Cook until the cakes are full of bubbles and the bottoms are brown. Flip and brown the other side.

Cinnamon Sauce
4 tablespoons of butter
3 tablespoons of sugar
2 teaspoons of cinnamon

• Mix together in the pan in which you made the pancakes. Stir constantly until it all comes to a boil.
• Pour a bit between each pancake in your stack and finish it off with a little extra on the top one.

Vegetarian. And not diet friendly.