Monday, October 21
Anyway, I did some googling and found a delicious recipe at My Baking Addiction. Perfect! Now, she calls for lowfat buttermilk, which is WAY easier to find than high-test buttermilk. However in my pancake experience, the high test stuff is superior and gives you puffier yummier pancakes. So I used the high-test stuff here, and subbed skim milk for the whole milk that she suggested. Surely that evens things out, right?
Pumpkin Pecan Pancakes
adapted from My Baking Addiction
Ingredients:
1 1/2 cups lowfat buttermilk (I used high test!)
1/2 cup whole mlk (I used skim)
1 1/3 cups pumpkin puree
1 lare egg
2 TB vegetable oil
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup finely chopped toasted pecans
Instructions:
Whisk the buttermilk, milk, pumpkin, egg, oil and vanilla together in a medium bowl.
In a large bowl, combine the flour, brown sugar, baking powder, baking sod, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture until just combined. Fold in the toasted pecans.
Heat a griddle over medium heat. Lightly butter the griddle and then wipe with a paper towel to remove any excess. Pour or scoop the pancake batter onto the griddle, using approximately 1/3 cup for each pancake. When the surface of the pancakes have some bubbles, carefully flip the pancakes and resume cooking on the other side until lightly browned. Transfer cooked pancakes to a cooling rack place on a baking sheet in the oven to stay warm. Continue with the remaining batter. Top with additional pecans (if desired) and some good maple syrup.
Printable Recipe
What a perfect start to a fall morning!