AUTUMN PANCAKES WITH CARAMELIZED WALNUTS
Light and fluffy with flavor from the allspice and cinnamon, these pancakes are really good. The candy walnuts add some crunch and sweetness. I may make the walnuts again just for a snack, they're that good. I can't imagine a better way to wake up on a fall morning, than to the aroma from these pumpkin pancakes sizzling on the...
Provided by Megan Todd
Categories Pancakes
Time 25m
Number Of Ingredients 21
Steps:
- 1. In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
- 2. In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
- 3. Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
- 4. Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
- 5. To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
- 6. Pour onto wax paper... allow to cool.
- 7. Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
- 8. *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.
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