PUMPKIN PANCAKES WITH STICKY MAPLE PECANS
Provided by Nigella Lawson
Categories breakfast, main course
Time 35m
Yield 6 servings (about 40 pancakes)
Number Of Ingredients 11
Steps:
- Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
- In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
- In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
- Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
- When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
- Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 15 grams, TransFat 0 grams
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Alaine Mobley
mobley-alaine@yahoo.comOverall, these pancakes were a hit. They were easy to make, and they tasted great. I'll definitely be making them again.
shoqatali ali
s@hotmail.comThese pancakes were a bit time-consuming to make, but they were worth it. They were so delicious!
Alen Nyosh
alen-n1@yahoo.comI've never been a big fan of pumpkin pancakes, but these were really good. The pumpkin flavor was subtle, and the pancakes were light and fluffy.
Tabisha Lewis
l_t6@yahoo.comThese pancakes were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
As ajay Kumar
k-a@hotmail.frI made these pancakes for my kids, and they loved them! They're so easy to make, and they're a healthy way to start the day.
Benny Machaba
machabab@yahoo.comThese pancakes are the perfect fall breakfast. They're warm, fluffy, and full of pumpkin flavor.
Juliun Roux
r.j26@yahoo.comI'm not sure what I did wrong, but my pancakes were really dry. I'll have to try again.
JTLP_12_YT
jtlp_12_yt@gmail.comThese pancakes were a great way to use up some leftover pumpkin puree. They were so good, I'll be making them again soon.
Timothy Trzepacz
t_t@yahoo.comI used almond milk instead of regular milk, and they turned out just as good.
rafiullah nasri
nasri-r@gmail.comMy pancakes were a little too thick, but they still tasted good. I'll try making them thinner next time.
Odewole Rofiat
r.o@aol.comThese pancakes were easy to make and turned out great. I served them with butter and syrup, and they were delicious.
Maimoona Thaufeeg
t@hotmail.comI've never made pumpkin pancakes before, but these were fantastic! I'll definitely be making them again.
Nicky Chah
n_chah@hotmail.frYum!
Kristine Megan BG
k.bg93@gmail.comThese pancakes were a bit bland. I think I'll add some more spices next time.
July family tv
fjuly68@hotmail.comI'm not a big fan of pumpkin, but I thought I'd give this recipe a try. I was pleasantly surprised! The pancakes were light and fluffy, and the pumpkin flavor was subtle.
Laymar hail
haillaymar@aol.comI had some leftover pumpkin puree, so I decided to try this recipe. The pancakes were delicious! I especially liked the sticky maple pecans.
Arfat Sikder
arfat32@gmail.comThese pancakes were a little too sweet for my taste, but my kids loved them. I think I'll try using less sugar next time.
Supreme nuratothebeast 42
42-s17@gmail.comI've made these pancakes twice now, and they're a hit with my family and friends. They're so easy to make, and they always turn out perfectly.
Md Nrulla
m@hotmail.comThese pancakes were so fluffy and flavorful! The pumpkin pie spice gave them a warm, autumnal taste, and the pecans added a nice crunch. I also loved the sticky maple syrup - it was the perfect finishing touch.