Pumpkin Pancakes w/Sticky Maple Pecans
Source of Recipe
Internet
List of Ingredients
2 cups pecan halves
2 tablespoons pure maple syrup, more for drizzling
3 tablespoons superfine sugar
1 teaspoon baking powder
3/8 teaspoon salt
1/2 teaspoon baking soda
1 3/8 cups all-purpose flour
2 large eggs
1 3/8 cups buttermilk
1 (15 ounce) can pumpkin pur�e
1 teaspoon vegetable oil.
Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate. In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend. In another large bowl, whisk together eggs and buttermilk. Add pumpkin pur�e. Add flour mixture, and whisk until smooth. Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks. When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil. Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Yield: 6 servings (about 40 pancakes). Recipe
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