Pumpkin Pancake with Butter Pecan Syrup
5/23/2011
Delight in this wonderful blend of flavors!
This recipe was created by Katy Martin of Johnson ; Wales University for the
2008 GF Culinary Summit
Pancakes:
1-1/2 cups Pamela’s Baking ; Pancake Mix
1/2 cup canned pumpkin (not the pie filling)
1 cup water
1 large egg
2 tbsp vegetable or canola oil
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
Syrup:
1/4 cup butter
1 cup pecan halves or pieces
1-1/2 cups pure maple syrup
Yield: approximately 8, 6-inch pancakes
Pancakes:
Using a whisk; combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add Pamela’s Baking ; Pancake Mix and mix until combined (there might still be a few lumps). Heat a flat skillet on high, then turn down to medium for cooking. Spray non-stick cooking spray or butter the hot surface. Using a 1/4 cup measuring cup or scoop, pour the batter onto the hot surface and gently spread it out to 5 to 6-inches in diameter with a soft spatula or spoon. As soon as the pancake slides easily, flip it and cook till golden brown. These pancakes will not bubble like traditional pancakes.
Warning: because of the added sugar there is more risk of burning, so only cook one or two at a time and keep a close eye on them.
Butter Pecan Syrup:
Place pecan halves or pieces in a medium sized skilled and heat over medium low heat until they become aromatic. Remove the heat, add butter and mix until the nuts are coated, and then add the pure maple syrup. Heat to desired temperature and serve along side the pumpkin pancakes for a picture perfect finishing touch.