9.22.2013

Jumping on the pumpkin bandwagon.

It seems as soon as September hits, the blog world and Pinterest is all about fall. 
I'm talking bonfires, boots, crisp leaves and most of all pumpkin!


This pretty much sums it up.

So what better way to celebrate the first morning of fall than with 
Pumpkin Pecan Pancakes!


This recipes is really just a basic pancake recipe with 
the addition of a can of pumpkin and a cup of pecans.


Ingredients:
3 cups of cake flour
1 t. salt
2 T. baking powder
2 T. sugar
1 t. cinnamon
1/2 t. pumpkin pie spice
2 eggs
1 1/2 T. vanilla
1 1/2 cups milk
1 can (15 oz) pumpkin (not pumpkin pie filling)
1 cup of chopped pecans

First sift together all the dry ingredients into a large bowl and set aside.

Beat together the eggs, pumpkin and vanilla.

Add in the dry ingredients in  one-cup increments and beat until combined

Slowly drizzle in the milk until the batter reaches the consistency of normal pancake batter.
I used 1 1/2 cups but if your batter seems too thick that add in more two tablespoons at a time until it thins to the right consistency. 

Fold in the pecans last. 


Spoon onto a well greased hot griddle or pan. 

I use a soup ladle to get a consistent medium sized pancake 
but you could make plate-sized or silver dollar pancakes with the same batter.

Flip once bubbles begin to form around the edge.

Be sure to cook them thoroughly. 
These are thick pancakes and take a little longer to cook all the way through.
I move them to the back of my griddle where the heat is a little lower once they are done on the outside so the inside has a chance to finish without the outside burning.

Lastly, dress with butter, dust with powdered sugar, and drizzle with maple syrup.
(or whatever suits your fancy)

Oh yeah, take in all that sweet buttery goodness for a minute...

Tastes like fall....







No comments:

Post a Comment