Description
The perfect way to catch the fall season in a meal.
Pumpkin and cinnamon, plus the sweet spread makes you do away with plain old pancakes.
Ingredients
- FOR THE PANCAKES:
- 1 cup Flour
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Pumpkin Pie Spice
- 2 whole Eggs, Separated
- ½ cups Milk
- ½ cups Canned Pumpkin
- 2 Tablespoons Oil
- ½ cups 7 Up Soda
- _____
- FOR THE CINNABON SPREAD:
- 16 ounces, weight Cream Cheese, Softened
- 2 cups Brown Sugar
- ½ cups Sugar
- ¾ cups Powdered Sugar
- 4 Tablespoons Margarine, Softened
- 1 Tablespoon Cinnamon
Preparation
Sift together the flour, sugar, baking powder, salt and pumpkin spice.
Next beat together the egg yolks, milk, pumpkin,oil and soda.
Stir together both wet and dry in a mixing bowl.
Beat egg whites on high speed for 5 minutes until stiff peaks form. Then fold into the batter.
Cook on a hot griddle, until outer edges “dry” and bubbles form. Turn and continue cooking until done.
Serve with hot maple syrup and Cinnabon Spread. To make the spread, simply combine all the ingredients well until smooth and spreadable.
