Place the Flour, Baking Powder, Salt & Caster Sugar into a Bowl & stir well to combine.  Beat the Milk, Egg yolk & butter together & combine with the dry ingredients to create a thick batter.

Beat the egg white until stiff peaks and add the batter one spoon at a time using figure 8 motion to keep as much air in the mixture as possible. 

Remove a 1/4 of the batter (approx 100gm) & place in a separate bowl, mix in the Spice & sugar & place in a piping bag or freezer bag.

Heat a non stick frying pan with a nob of butter, once pan is hot add dollops of the plain batter & gently flatten with the back of a spoon until they are your desired size, don’t make them too thick.  Cut the top off the piping bag just a small hole and gently pipe a spiral of the Cinnamon Roll spiced batter in a spiral onto the uncooked side of the pancake.  

Wait until the top of the pancake begins to bubble and gently flip using a spatula.  Repeat until all the batter is used.

To make the icing beat all the ingredients together until a smooth icing is achieved.  You may need to add a little more syrup or if sweet enough a drop of milk to thin it down.  You want an icing that is thick but pourable.

To serve I sliced over bananas & drizzled over more Maple Syrup, it is Mothers Day so an extra treat I think