Pumpkin pancakes with cinnamon, nutmeg and cloves, topped with maple glazed pecans.
Ingredients
Maple Pecans:
3/4 cupFisher® Chopped Pecans
1/4 cup maple syrup
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
Pancakes:
1 3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup canned solid pack pumpkin (not pumpkin pie filling)
1 cup milk
2 eggs
5 tablespoons butter, melted
1/4 cup maple syrup
1 teaspoon vanilla
Directions
Prepare
the maple pecans:
In a medium saucepan heat maple syrup, butter, cinnamon and salt over
medium heat until bubbly.
Add pecans, turn heat to medium-low and cook 3 to 4 minutes, stirring
frequently.
Remove pecans with slotted spoon and allow to cool on parchment.
Prepare
the pancakes:
In a large bowl, whisk together flour, baking powder, salt and spices.
In another large bowl whisk together remaining ingredients. Fold wet ingredients
into dry ingredients, being careful not to overmix.
Heat griddle over medium heat and grease with butter.
Pour batter onto griddle, using a scant 1/4 cup for each pancake.
Cook 2 minutes or until the batter begins to bubble on top and the bottom of the pancakes has browned. Flip pancakes
and cook an additional 1 to 2 minutes or until pancakes are cooked through. Reduce heat to medium-low if pancakes brown too quickly.
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