0.3 cup mrs richardson's butterscotch caramel sauce room temperature
1 teaspoon cinnamon
0.3 cup cream cheese room temperature
1 eggs
1 cup flour all-purpose
0.3 teaspoon ginger
1 cup milk
0.3 teaspoon nutmeg
0.5 cup pumpkin puree
0.3 cup butter salted melted
2 tablespoons butter unsalted melted
Equipment
bowl
frying pan
ziploc bags
microwave
Directions
Mix the butter, brown sugar and cinnamon, place them in the corner of a small plastic bag and set aside.
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
Mix the dry ingredients into the wet ingredients.
Heat a pan and melt a touch of butter in it.
Pour 1/3 cup of the mixture into the pan.
Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Mix the caramel sauce and cream cheese, give them a 15-25 seconds in the microwave and drizzle over the pancakes.
