Thursday, October 29, 2009

Pumpkin Pancakes

PUMPKIN SPICED PANCAKES WITH PECAN SYRUP
(Pumpkin Pancakes)

PECAN SYRUP:

  • 1 cup maple syrup
  • 5 Tbsp. chopped and toasted pecans

Combine maple syrup and pecans in a small saucepan and heat until warm. Set aside, keeping warm.

PANCAKES:

  • 1 cup buttermilk pancake mix
  • 1 cup cold water
  • 1/3 cup canned pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • Canola or vegetable oil
  • Butter, room temperature

In a medium bowl, whisk together the pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture may be slightly lumpy). Drizzle hot griddle with oil and spoon 2 tablespoons batter per pancake onto hot griddle. Cook for about 2 minutes, or until bubbles appear, then turn pancakes over and cook for an additional 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

Serves 2

This recipe is one of the 350 recipes featured in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". Click here to purchase.

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