Monday, November 19, 2012

Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes

Original Recipe:

    For the cinnamon swirl:
  •     1/2 cup (1 stick) salted butter, melted
  •     3/4 cup brown sugar
  •     1 tablespoon ground cinnamon

    For the cream cheese icing:
  •     4 tablespoons (1/2 stick) salted butter
  •     2 ounces cream cheese
  •     3/4 cup powdered sugar, sifted
  •     1/2 teaspoon vanilla extract

    For the pancakes:
  •     1 1/2 cups 1% milk
  •     1 cup pure unsweetened pumpkin puree
  •     2 large eggs
  •     2 tablespoon canola or vegetable oil
  •     2 tablespoons apple cider vinegar
  •     2 cups all-purpose flour
  •     1 tablespoon baking powder
  •     1/2 teaspoon baking soda
  •     1 teaspoon allspice
  •     1 teaspoon ground cinnamon
  •     1 teaspoon ground ginger
  •     1/2 teaspoon ground cloves
  •     1/2 teaspoon ground nutmeg
  •     1/2/ teaspoon salt
  •     1 tablespoon packed light brown sugar

Prepare the cinnamon filling:
  1.     In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.

Prepare the icing:
  1. In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.

Prepare the pancake batter:
  1. In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

Check on your cinnamon filling:
  1. Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won't work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.

Cook the pancakes:
  1. Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
  2. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
  3. Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.