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 cups 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 cups 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 of sugar, and a sprinkle of cinnamon. Set aside.
• Heat the griddle on medium to medium-low heat. Grease the griddle with vegetable oil, butter, or lard. When a drop of water sizzles on the 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 the batter.
• When the bottom is golden brown, flip the pancake and cook the other side. Be careful, as the sugar in the nut mixture is prone to burning. Remove the 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!