This is one of my many Pumpkin recipes I came up with.
I wanted to make a pumpkin pancake that was moist and filling.
I came up with this! And the Spread I made, reminded me of a “Cinnabon”Cinnamon Roll. It is SOOOO good.
I can eat this spread on hot rolls, toast, pumpkin bread, french toast
and it’s great on plain pancakes as well.
Pumpkin Pancakes
1 C. Flour
1 TBSP. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Pumpkin Pie Spice
1/2 C. Milk
1/2 C. canned Pumpkin
2 Egglands Best Eggs ~Whites separated
2 TBSP. oil
1/2 C. 7-Up
Mix together: flour, sugar, baking powder,salt, pumpkin pie spice.
Blend together: milk, pumpkin, egg yolks, oil, 7-up. Then add this to the flour mixture.
Beat the egg whites until stiff peaks form, then fold into batter.
Cook on hot griddle, turning when bubbles form.
Serve with hot syrup or Cinnabon Spread.
Lark’s “Cinnabon” Spread
2 (8 oz.) pkg. Cream Cheese, soften
2 C. Brown Sugar
1/2 c. White Sugar
3/4 C. Powdered Sugar
4 TBSP Margarine
1 TBSP. Cinnamon
Blend all together until smooth. Keep in fridge.
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