Pumpkin Cinnamon Roll Pancakes with Caramel Cream Cheese Frosting Recipe
This is a very tasty pancake. You will discover this after you make the recipe with the ingredients and instructions below.
Prep Time: 10 min
Thank you and Bon Appetite! AlexSource:http://www.closetcooking.com
Pumpkin Cinnamon Roll Pancakes
Serve those pumpkin pancakes with a swirl of cinnamon cooked right into them served topped with a caramel cream cheese 'frosting'.
Prep Time: 10 min
Cook Time: 30 min
Yield: makes 4 medium pancakes or 2 servings
Ingredients:
- 1/3 cup salted butter, melted
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1 egg
- 1 cup of milk
- 1/2 cup pumpkin puree
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 cup caramel sauce
- 1/4 cup Parmesan cheese
- 1/4 cup cream cheese
Directions:
- Mix the butter, brown sugar, and cinnamon, place them in the corner of a small plastic bag, and set aside.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- Mix the egg, milk, pumpkin puree, butter, and brown sugar in another bowl.
- Mix the dry ingredients with the wet ingredients.
- Heat a pan and melt a touch of butter in it.
- Pour 1/3 cup of the mixture into the pan.
- Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
- Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
- Mix the caramel sauce and cream cheese, give them 15-25 seconds in the microwave, and drizzle over the pancakes.
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