Tuesday, September 6, 2011
These are amazing pancakes. The pumpkin pie spice in both the maple syrup and the actual pancake batter gives this dish such nice flavor. The two syrups, one maple based and the other cream cheese/sweetened conduced milk are smothered or gently piled upon these pancakes, making them truly mouth watering. These are so perfect for a crisp fall morning. What a way to say, "welcome fall, welcome." :) Enjoy
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp. apple pie spice
1 tsp. baking soda
1/2 tsp table salt
1 1/2 CUPS BUTTERMILK
4 OZ Philadelphia Original Cooking Cream
3 Tbsp. pure maple syrup
1/2 tsp vanilla extract
COMBINE dry ingredients into bowl and set aside.
WHISK buttermilk, cooking cream,syrup,egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients just until moistened. let batter rest 10 min.
COOK batter on hot griddle 2-3 minutes flip pancakes cook 2-3 minutes more or until golden.
6 OZ PHILADELPHIA ORIGINAL COOKING CREAM
1/3 CUP SWEETENED CONDENSED MILK
1/4 CUP BUTTERMILK
1/2 TSP. VANILLA EXTRACT
1-2 TBSP WARM WATER
Whisk cooking cream, sweetened condensed milk, buttermilk and vanilla in a saucepan over medium heat until warm
SPICED MAPLE SYRUP
3/4 CUP PURE MAPLE SYRUP
1/4 CUP SWEETENED CONDENSED MILK
2 TBSP UNSALTED BUTTER
1/4 TSP. APPLE PIE SPICE
Heat maple syrup, sweetened condensed milk, butter, and apple pie spice in a small saucepan over medium until butter melts and apple pie spice dissolves, about 5 minutes.