Sunday, October 16, 2016

Fluffy Pumpkin Pancakes


About 6 5-inch pancakes

1 cup buttermilk
1/2 cup pumpkin puree
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice blend
1/2 cup coarsely chopped pecans

Combine buttermilk, pumpkin, egg, butter, and vanilla.
Add flour, sugar, baking powder, baking soda, salt and spice.
Mix all until just incorporated.  Do not overmix.
Let batter rest for about 5 minutes, while griddle is heating.
Using about 1/3 cup batter for each pancake, pour onto griddle.
Sprinkle several pecan pieces into wet batter of each pancake.
Flip when edges start to form little bubbles, after about 2 minutes.
Cook second side about 2 minutes more until golden brown and cooked thoroughly.

Serve with butter and syrup if desired.


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