Tuesday, September 27, 2011

Dear Pinterest,

Since you have come into my life, I have learned so many new and wonderful things. For example, I have learned how to spend my paycheck at a faster rate than normal, how to use all of my free time pinning random greatness, how to craft more like Martha, and finally how to increase my pant size by merely looking at my "fun food" board.

It is this last category that I must share with you all today, because if we're all fat together, then are we really fat at all? One of life's great questions to ponder.....

With that, I bring to you the first of my "new favorite" fall recipes including my favorite fall ingredient, pumpkin!! It got rave reviews from Greyson, so add it to the YUMMMM column! I will include the cream cheese frosting recipe from the original post, but we decided to go with syrup instead. The frosting seemed a little over the top for us. Shocking, I know!

Pumpkin Cinnamon Roll Pancakes
adapted from Recipe girl

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

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

1 1/2 cups evaporated milk
1 1/2 cups skim milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 teaspoon kosher salt
1 tablespoon packed light brown sugar

1. Prepare the cinnamon filling: In a small, microwave-safe bowl heat butter, brown sugar and cinnamon for 30 seconds, just until butter is melted. Whisk the filling ingredients together and set aside. When it is completely cool, pour it into a sandwich-sized ziploc bag.

2. Prepare the Icing: 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. Set the icing aside.

3. Prepare the pancake batter: 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.

4. Cinnamon filling: You want the mixture to have thickened to the consistency of wet sand/toothpaste. If needed, refrigerate for a few minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Spoon filling into the baggie, and snip off a small piece of the corner, so that you can swirl it onto the pancakes.

5. Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) 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. With your "pastry bag" of cinnamon filling, starting at the center of the pancake, squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). 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. 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.

Serve pancakes topped with a drizzle of cream cheese icing (we went with regular ole syrup--Aunt Jemima Lite, to make us feel better about ourselves).

This recipe will make several pancakes, and we didn't really need 8-10 of them, so I used the remaining batter to make Pumpkin Cinnamon Roll Muffins. To do this, I used cupcakes liners, but I recommend spraying/buttering your muffin tin and pouring the batter directly into it. The batter tends to pull apart, and the cupcake liners stick to the muffins. After you fill each tin 2/3 of the way full, swirl cinnamon filling on top of muffin batter. The filling mixture will sink into the muffin as it bakes. Bake at 375 for 8-10 minutes.

These are SO GOOD! Depending on your level of sweetness needs in the morning, you might want to drizzle some of the cream cheese frosting on top, but I found that the plain muffin was pretty good on its own. Now you can all curse/thank Pinterest for your increase in pant size right along with me!

1 comment:

  1. Yummy~ And I love Pinterest too. But I really didn't need any more time guzzlers~