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Pumpkin Roll Pancakes

Do you LOVE those Pumpkin Cream Cheese rolls that take a whole day to make, and taste like a bronzed Johnny Depp? Goodness, I do too. But who has time to make such beauty. Nope, I don’t either. So in a desperate pinch, I decided to make a breakfast inspired by this incredible autumn treat. Pumpkin Pancakes are topped with a swirl of barely sweetened, butter-kissed cream cheese, then served up with a drizzle of maple syrup.  It tastes ever so exactly like a Pumpkin Roll, and takes just a few minutes (instead of an entire afternoon). Now, that is the way to start a day off sweet!

Pumpkin Roll Pancakes
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
1/2 teaspoon salt

For the Cream Cheese Spiral:
4 ounces cream cheese, softened
1/2 stick butter, softened
1/2 cup powdered sugar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the  flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl. Stir into the pumpkin mixture.  Cook on a hot griddle. Top with a spiral of cream cheese butter & a drizzle of maple syrup.

 

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