Pumpkin Pecan ‘Pie’ Pancakes
These delicious pancakes come with their own ‘crust’ and make a wonderful holiday breakfast! They are delicious with maple syrup, butter and a sprinkle of pecans on top.
• 1 1/2 cup whole wheat pastry flour (or unbleached flour)
• 1/2 cup cornmeal
• 3 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• pinch of salt
• 1 1/2 cup buttermilk (or milk with a few drops of vinegar added)
• 2 Tablespoons vegetable oil or melted butter
• 3 chicken eggs or 2 large duck eggs
• 1/3 cup canned or mashed pumpkin
• 1/2 cup finely chopped pecans
• 1 Tablespoon sugar
• sprinkle of cinnamon
• Sift flour, sugar, baking powder, salt, and spices together in a mixing bowl.
• Add cornmeal to bowl and combine.
• In another bowl, lightly beat eggs and add milk, vegetable oil, and pumpkin. Stir to combine.
• Add wet ingredients to dry ingredients and combine, but do not beat.
• In a small bowl, combine chopped pecans, 1 Tablespoon sugar and sprinkle of cinnamon. Set aside.
• Heat griddle on medium to medium low heat. Grease griddle with vegetable oil, butter, or lard. When a drop of water sizzles on griddle, it is hot enough to cook pancakes.
• Pour batter to form a 4-6″ pancake. Sprinkle a small spoonful of the nut mixture over the top of batter.
• When bottom is golden brown, flip pancake and cook the other side. Be careful, as the sugar in nut mixture is prone to burning. Remove pancake when the other side is golden brown.
• Serve pancakes hot with a sprinkle of the nut mixture, some butter, maple syrup, honey, or your favorite topping. Makes approximately 12 pancakes. These are very filling!