Pumpkin Roll Pancakes - image needed

Pancakes

¾ c. flour
¾ c. whole wheat flour
4 T. brown sugar
2 t. baking powder
1 t. baking soda
½ t. table salt
1 ½ t. cinnamon
¼ t. nutmeg
½ t. ground cloves
¾ t. ground ginger
1 ½ c. buttermilk
1 ½ t. vanilla extract
2 T. canola oil
2 eggs
⅔ c. pumpkin puree

Cinnamon sugar

Cream Cheese Whipped Cream:

4 oz. cream cheese
¼ c. powdered sugar
1 t. vanilla extract
½ cup whipping cream

Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Whip the whipping cream.  Add the whipped cream to the cream cheese mixture and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not over mix.  Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.  Serve warm pancakes with a dollop of cream cheese topping and cinnamon sugar sprinkled on top.