In a medium bowl, whisk together flour, baking powder and salt.
Add the milk, oil and egg then stir just until the batter is moistened.
In a small bowl, mix butter, brown sugar and cinnamon. Scoop the filling
into a small zip baggie and set aside.
Place the ingredients for the syrup into a medium saucepan. Heat over medium
heat until the sugar is dissolved. Remove vanilla bean before serving.
To cook the pancakes, spray a large skillet with nonstick cooking spray,
then heat over medium-low heat. Pour pancake batter into your heated skillet,
then pipe a spiral of the cinnamon filling onto the top of the pancake. When
bubbles begin to appear on the surface, flip carefully with a thin spatula,
and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet or platter and keep warm until ready to serve
with Cream Syrup.