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    Pancake: Pecan Pancakes w/Spiced Syrup

    Source of Recipe

    McCormick, Inc.

    List of Ingredients

    Pancakes:
    1/2 cup chopped pecans
    1 teaspoon McCormick® Pure Vanilla Extract
    1 teaspoon McCormick® Ground Cinnamon
    1 teaspoon McCormick® Pumpkin Pie Spice
    2 cups complete pancake mix
    1 1/2 cups water

    Syrup:
    1 cup pancake syrup
    1/2 teaspoon McCormick® Pure Vanilla Extract
    1/4 teaspoon McCormick® Pumpkin Pie Spice

    Recipe

    1 Pancakes: In a small bowl, combine pecans, vanilla, cinnamon and pumpkin pie spice. Mix until pecans are coated with spices. Add dry pancake mix and stir to combine. Put into a decorative glass jar.


    Include preparation directions:


    COMBINE MIX WITH 1 1/2 CUPS WATER. LIGHTLY GREASE A NONSTICK SKILLET AND PREHEAT TO MEDIUM. POUR 1/4 CUP PANCAKE BATTER INTO SKILLET. COOK UNTIL EDGES ARE DRY. TURN AND COOK UNTIL GOLDEN. MAKES ABOUT 12 PANCAKES. BEST IF USED WITHIN ONE MONTH.

    2 Syrup: Whisk together all ingredients until combined. Put into a decorative airtight container. Refrigerate. Include serving directions: SYRUP WILL KEEP IN REFRIGERATOR ONE MONTH. WARM BEFORE SERVING.


    Serves 4

 

 

 


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