Monday, January 9, 2012

Pumpkin Pancakes with Cinnabon Spread

I wanted to make a pumpkin
pancake that was moist and filling.
 The spread I made, reminds me of a
 "Cinnabon" Cinnamon Roll. 
It is SOOOO good.

You can use 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 Eggs~ 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 and  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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