This pancake recipe comes from chef Rick Moses of Scramble in Scottsdale, Arizona.
Yield 2 servings Courses Breakfast
4 tablespoons softened butter2 tablespoons softened cream cheese1 cup powdered sugar1 tablespoon vanilla1 teaspoon cinnamon
For the pancakes:
3/4 cup pumpkin puree2 cups multigrain pancake mix1-1/4 cups water1/2 teaspoon nutmegApple slices (5 per pancake)Caramel sauce (about 1/4 cup)
For the pancakes: Combine pumpkin, pancake mix, water and nutmeg in a mixing bowl; mix well. Heat a non-stick or greased griddle to 375 degrees and ladle batter onto griddle in 3/4-cup portions. Arrange five apple slices attractively on each pancake. When pancakes are bubbly and dry around the edges, flip and cook 2-3 minutes until done. To serve: Plate pancakes and drizzle with caramel sauce and cream cheese glaze. photos by John Samora/The Arizona Republic
