4
October

Cinnamon Roll Pumpkin Pancakes

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madnad

Cinnamon Roll Pumpkin Pancakes

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Cinnamon Roll Pumpkin Pancakes
Serves 8

Ingredients

Filling

  • 100g Butter
  • 120g Light Brown Sugar
  • 1 tablespoon Ground Cinnamon

Frosting

  • 60g Salted Butter (room temp)
  • 60g Cream Cheese
  • 120g Icing Sugar
  • 1 teaspoon Vanilla Extract

Pancake

  • 360ml Milk
  • 240g Pumpkin Puree
  • 2 Large Free-range Eggs
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Cider Vinegar
  • 270g Plain Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Bicarbonate of Soda
  • 2 tablespoons Pumpkin Spice Mix (see recipe index)
  • ½ teaspoon Salt
  • 25g Light Brown Sugar

Directions

1. Firstly, prepare the cinnamon filling. Melt the butter and brown sugar over a low heat just until they both melt and no lumps remain. Put the mixture into a squeezy bottle or piping back and leave to one side to cool and thicken
2. Next, prepare the glaze. Whisk the room temperature butter until softened. Mix in the cream cheese and whisk together until smooth
3. Add in the icing sugar and vanilla extract, and keep whisking until the mixture is smooth and no lumps remain, then set to one side
4. For the pancake batter, in a large bowl, whisk together the milk, pumpkin, eggs, oil and vinegar
5. Separately, sift together the flour, spices, sugar, baking powder and bicarb. Add the dry ingredients to the wet, and mix together until just combined
6. Heat a non-stick frying pan or griddle over a low-medium heat. Spray with a little cooking spray or melted butter
7. Using a ladle to add the batter to the pan. Use the bottom of the ladle to careful but quickly spread the mixture into a large (approx 5" / 13cm) circle
8. Take the cinnamon filling, and starting in the middle, pipe outwards in a swirl
9. Allow the pancake to cook until you see the edges go dull and a lot of bubbles rise to the surface. Using a spatula or fish slice, lift the pancake then quickly and confidently flip to the other side
10. Once the pancake has had a further minute or two place on a warmed plate in a low temperature oven to keep warm
11. Wipe the pan with some kitchen roll, and repeat the above until you have cooked all the batter
12. To serve, either drizzle the glaze over the pancake with a spoon, or put in a piping bag
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