Preheat oven to 200, with a baking sheet inside. Mix flour, sugar, apple pie spice, baking soda, and salt in bowl. Set aside. Whisk together buttermilk, cooking crème, maple syrup, egg and vanilla in another bowl. Fold buttermilk mixture into dry ingredients just until moistened. Small lumps are ok. Let batter rest 10 minutes (be sure to let batter rest to allow the baking soda to activate and thus produce lighter fluffier pancakes). Heat large griddle oro nonstick skillet over medium low. Brush griddle with thin layer of oil. For each pancake pour about 1/3 cup batter onto griddle. Cook batter until bubbles form on surface, 2 to 3 minutes. Flip pancakes and cook 2 to 3 minutes more. Keep pancakes warm on baking sheet in oven while cooking remaining pancakes. Oil griddle as needed.
6 oz. Philadelphia original cooking crème
1/3 cup sweetened condensed milk
1/4 cup buttermilk
1/2 t. vanilla extract
1 to 2 T. warm water
Whisk cooking crème, sweetened condensed milk, buttermilk and vanilla in a pan over medium heat until warm. Add water as needed to thin sauce until desired consistency.
Spiced Maple Syrup:
3/4 cup pure maple syrup
1/4 cup sweetened condensed milk
2 T. unsalted butter
1/4 t. apple pie spice
Heat maple syrup, sweetened condensed milk, butter and apple pie spice in small pan over medium until butter melts and apple pie spice dissolves, about 5 minutes.
Makes 10 to 12 pancakes, 1 1/4 cups creamy icing and 1 1/4 cups spiced maple syrup