Sunday, November 6, 2011

Pumpkin Pancakes

My pumpkin obsession continues, next up: pumpkin pancakes. With the end of pumpkin season on the horizon, I'm trying to squeeze in as many pumpkin recipes as possible before it's over.

These pancakes came about one Sunday morning when I was craving pumpkin, but had gone a little overboard with my favorite muffin recipe (2 batches in one week was a mistake). I adapted my classic pancake recipe to include pumpkin and pumpkin pie spice, and added some extra cinnamon and nutmeg. And instead of a classic maple syrup, I put together a special pumpkin pecan syrup to go on top. Everything turned out wonderfully and I've made this recipe a couple of times since.

The pancakes are light and fluffy, the pumpkin flavor is pleasantly subtle, and the pecan syrup is the perfect accompaniment. If you have any pumpkin left over after the holiday, brew yourself a hot cup of coffee and whip up these pancakes for a nice post-Thanksgiving brunch.

Bon appetit!

Pumpkin Pancakes with Pumpkin Pecan Maple Syrup
Serves 2
1 cup flour
1 tbsp baking powder
1/4 tsp salt
1/8-1/4 tsp pumpkin pie spice
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbsp brown sugar
1/2 cup pumpkin puree
1 egg
1 cup milk
1/2 tsp vanilla extract
2 tbsp unsalted butter, melted and cooled

Pumpkin Pecan Maple Syrup
2 tbsp unsalted butter, melted and cooled
1/2 cup pecan pieces (unsalted)
2 tbsp brown sugar
1/4 tsp pumpkin pie spice
1/2-3/4 cup maple syrup

To make pancakes, combine dry ingredients in a large bowl and mix thoroughly. In a smaller bowl, whisk together the pumpkin and egg. Add milk, vanilla extract and cooled butter and whisk until smooth. Pour wet ingredients over dry ingredients and mix until just combined.

Before cooking the pancakes, prepare the maple syrup. Combine all the ingredients in a small bowl. Mix and set aside.

Spray a cast iron skillet with some non-stick cooking spray and heat over medium heat for 2-3 minutes. To test whether the skillet is ready, run one hand under some lukewarm water and flick your fingers over the skillet. If the water droplets sizzle and jump around the pan, the skillet is hot enough and you're good to go.

Ladle approximately 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles appear on the top of the pancake and it is easy to flip without batter running everywhere, about 2-3 minutes. Turn the pancake over and cook until the other side is golden brown, another 2-3 minutes. If your pancakes are browning too quickly, turn down the heat on the stove. Make sure to reapply cooking spray periodically.

Once all the pancakes are cooked, heat the maple syrup in the microwave until warm. Serve pancakes topped with maple syrup and additional butter, if desired.

Source: D*lish original

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