Pumpkin pancakes spiced with ground cinnamon, ginger and nutmeg are a great twist of a traditional pancake. Served here with maple syrup and cinnamon spiced candied pecans and a drizzle of maple syrup.
extra maple syrup or honey(for drizzling over the pancakes)
Candied Pecans
20whole pecans
1tbspmaple syrup (or honey)
1tspground cinnamon
Instructions
Place the flour, sugar, ground spices and salt into a large bowl and stir to combine.
Place the pumpkin puree, milk, egg and vanilla bean paste into a large jug and whisk until well combined.
Pour the wet pumpkin mixture over the flour mixture and whisk to bring together into a thick smooth pancake batter. Take care not to over mix the batter.
Set the pancake batter aside for 30 minutes in the refrigerator.
While the pancake batter is resting get on with making the candied pecans.
Place the maple syrup and ground cinnamon into a small bowl and stir to combine.
Now place the raw pecans into a bowl and pour over the maple syrup and stir to coat the nuts in the syrup.
Pour the nuts into a small saucepan and place over a medium-high heat. Toast the nuts in the syrup for a couple of minutes to candy them. Stir the nuts to keep them moving, they will darken, but you don't want the syrup to burn, only caramelise.
Remove the nuts from the pan onto a sheet of baking parchment. Place in a single layer and separate them out, then set aside to cool completely.
Once the pancake batter has rested remove it from the refrigerator.
Heat a non stick frying pan on your hob to a medium-high heat. Brush a little butter in the pan and spoon in a ladle of the pancake batter.
Once you see bubbles starting to form on top of the pancake gently flip it over to cook the other side.
Once the pancake has cooked on both sides, remove from the pan. Keep the pancakes warm wrapped up in a clean tea towel.
Repeat the process until you have used up all the pancake batter.
Serve the pancakes in a stack, topped with the candied pecans and a drizzle of maple syrup or honey if desired.
Notes
Take care not to over whisk pancake batter or your pancakes will turn out flat and tough. Only mix to bring the batter together, then stop.Resting the batter helps the gluten in the flour to relax, resulting in light and fluffy pancakes.Take care when candying the pecans not to let them burn. Maple syrup and honey will catch really quickly, so keep stirring the nuts and take them off the heat once they've started to caramelise.Take care when removing the nuts from the pan onto the baking parchment, the candied glaze will be very hot so do not touch it.When cooking pancakes don't overcrowd the pan, cook 2-3 pancakes at a time, any more and you risk then stick together.This pancake batter will make 10-12 pancakes, depending on the size of ladle you use, and serves 3-4 people.
Nutrition Facts
Pumpkin Pancakes with Candied Pecans
Amount Per Serving
Calories 396Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 49mg16%
Sodium 56mg2%
Potassium 314mg9%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 17g19%
Protein 12g24%
Vitamin A 6008IU120%
Vitamin C 2mg2%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •