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Pumpkin Pecan Pancakes

October 31, 2010

October is perhaps my favorite month.  Cool air and bright, warm sun.  Colored leaves against brilliant blue sky.  Sweaters.  Squash.  All things orange.

Which is why I think I might have to make pumpkin pancakes every October (and maybe November) from now until I can’t make pancakes anymore.  These were so easy–never mind those recipes I found that required 4 eggs separated so you had to beat the egg whites etc.  On a lazy Sunday morning, I want straightforward:  dump, stir, and cook.

Pumpkin Pecan Pancakes

adapted from Martha Stewart

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon each cinnamon, ground ginger, and salt
  • 1/8 teaspoon nutmeg
  • a pinch of ground cloves
  • 1 cup milk (rice or nonfat is fine)
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg
  • Extra butter for pan
  • Pecan halves

 Whisk together flour through spices.  In a separate bowl, whisk together milk through egg.  Pour wet ingredients into dry ingredients and stir well.

Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Sprinkle pecan halves over uncooked side.

Cook pancakes until bubbles pop in the center, then flip.  Serve with butter and syrup. Makes 8 to 10. 

 

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One Comment leave one →
  1. Anya permalink
    November 24, 2010 2:32 pm

    would being a french au pair interest you (and Alan)? 🙂

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