CREAM CHEESE PANCAKE RECIPE RECIPES

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
• Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Steps:

• Preheat oven to 350°F
• In a large bowl, mix together the pancake mix, eggs and milk
• Divide the batter equally between two 9-inch cake pans (8-inch will work fine too)
• Place into the oven and bake 35-40 minutes
• Remove from oven and let cool
• For the frosting, beat together the butter and cream cheese
• Once mixed, add in the maple syrup and maple or vanilla extract
• Turn the mixer speed to low and slowly add in the confectioners’ sugar and salt
• Place frosting in a piping bag with a large tip
• Once the cakes are cool, cut them through the middle to make four cake layers
• Place the first layer of cake onto a cake plate and pipe a layer of frosting on top
• Repeat the process with the remaining cake layers
• Using an offset spatula or knife, frost the sides and top of the cake with the remaining frosting
• Before serving, decorate with fresh fruit or a drizzle of maple syrup
• Slice and serve with bacon