Pumpkin Pancakes With Sticky Maple Pecans Food

PUMPKIN PANCAKES WITH STICKY MAPLE PECANS

Steps:

• 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 purée. 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.

PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
• Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
• Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.

PUMPKIN PANCAKES WITH PUMPKIN MAPLE SAUCE

Steps:

• To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
• To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
• Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
• Add to flour mixture.
• Stir just until moistened; batter may be lumpy.
• Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
• Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
• Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
• Serve with prepared Pumpkin Maple Sauce.

MAPLE PECAN PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda and salt
• In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

PUMPKIN PECAN PANCAKES

Steps:

• In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
• In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

PUMPKIN SPICED PECAN PANCAKES

Steps:

• In medium bowl mix together first seven ingredients.
• In larger bowl beat together remaining (or wet) ingredients.
• stir dry ingredientd into wet ingredients until just incorporated (do not overstir).
• Heat skillet.
• Add some oil or non-stick spray.
• pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes) cover and let fry till edges begin to dry and bubble appear on surface.
• Remove lid and flip over.
• cook uncovered till done.
• Put in warm oven till the rest of your pancakes are cooked.
• Serve with butter and maple syrup.
• (add some bacon on the side) mmm--.