Pumpkin Pecan PancakesFrom COVESIDE BED & BREAKFAST
These are a favorite in the fall.
If you wish, you can sprinkle chopped, candied pecans over the top of the cooked pancakes (as in the photograph), rather than putting toasted pecans in the batter.
- 1/2 cup Chopped Pecans
- 1 1/4 cup Flour
- 1/4 cup Sugar
- 2 tsp. Pumpkin Pie Spice (or 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp. Ground Cloves)
- 3/4 tsp. Baking Powder
- 3/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 cup Buttermilk
- 2/3 cup Canned Pumpkin
- 3 Large Eggs; separated
- 2 tbs. Sugar
- 3/4 tsp. Vanilla Extract
- 3 tbs. Unsalted Butter
Roughly chop pecans and spread over baking sheet. Bake at 300 degrees 10 – 15 minutes, stirring occasionally, until crisp and lightly browned.
2. In large bowl mix together sugar, spice, baking powder, soda, and salt.
3. Melt butter and set aside.
4. Whisk together buttermilk, pumpkin, egg yolks and vanilla.
5. Stir melted butter into pumpkin mixture and gently fold into dry ingredients.
6. Beat egg whites with 2 tbs sugar to form soft peaks; fold into pumpkin batter with pecans.
7. Lightly butter griddle and heat to medium (350 degrees). Spoon pancake batter onto griddle as cakes a bit less than 4 inches in diameter (they will spread) and cook until they begin to puff and brown lightly on the bottom. Flip for another miute or two, until bottom is lightly browned and cakes are fully cooked. Serve with maple syrup.
Serves 4; about 16-20 pancakes.