Ingredients

• 4 ounces cream cheese, at room temperature
• 1 cup pecan pumpkin butter
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• Butter for cooking

Directions

1. In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds.
2. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds.
3. Transfer the filling to a small bowl and refrigerate until ready to use.
4. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
5. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the melted butter.
6. Whisk the yolk mixture into the flour mixture until well combined.
7. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes.
8. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
9. Put ½ teaspoon butter in each well of a filled-pancake pan.
10. Set over medium-low heat and heat until the butter begins to bubble.
11. Pour a heaping 1 tablespoon batter into each well (fill to just below the edge of the well).
12. Cook until the undersides begin to set and turn light golden brown, about 1 minute.
13. Using 2 wooden chopsticks, tilt each pancake at an angle on one edge, allowing some of the batter to flow out.
14. Put 1 teaspoon pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute.
15. Using the chopsticks, tilt the pancakes again, flipping the pancake over.
16. Continue cooking the pancakes until they are evenly golden brown on all sides, 2 to 3 minutes more.
17. Repeat with the remaining batter and filling.
18. Makes about 35.

Notes