22 October 2013

Maple Pumpkin Pecan Pancakes


Now I'm one of those people that has to have breakfast. If I haven't had breakfast by about 11am then I'm not a happy person to come across! It's my favourite meal of the day, especially when you've got a bit of extra time and can whip up something special. 
This was one of those mornings.  
I had some spare pureed pumpkin from my search for pumpkin to make my pumpkin and walnut bread along with some pecans and delicious canadian maple syrup. 
What better to make than some pumpkin pancakes made with nutty brown butter, ground pecans, autumn spices and maple syrup. 



Ingredients:

50g pecans
55g butter
70g gluten-free self-raising flour
20g porridge oats
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp salt

2 medium eggs
1tbsp maple syrup
140g pumpkin puree
125ml milk

Maple syrup
Pecans
Bacon

Method:

Preheat the oven to 200 degrees C (fan).
Spread the pecans out on a baking tray and roast in the preheated oven for 5-7 minutes until golden brown and toasted.



Meanwhile, add the butter to a small skillet pan and put over a medium heat. Once the butter has melted and begins to foam, keep stirring until it turns a golden brown nutty colour and then remove from the heat.

Once the pecans have toasted, tip them into a food processor and pulse until ground into very small pieces. Combine the ground pecans with the flour, oats, spices, baking powder and salt in a large bowl.



In a separate mixing bowl, whisk the eggs along with the maple syrup, 2 tablespoons of browned butter, pumpkin puree and the milk.



Whisk the dry ingredients into the wet ingredients until you have a thick but smooth batter.



Put a frying pan over a medium-high heat and add a knob of butter. Once the butter is bubbling add a big tablespoon of batter and spread into a small round pancake. Let it cook for 1-2 minutes until golden brown and then flip over and cook for another 2 minutes.

Repeat this with the rest of the batter.

Serve the warm pancakes with the rest of the brown butter, a drizzle of maple syrup and some crispy bacon pieces if you wish.





Adapted from: http://naturallyella.com/2013/10/08/pumpkin-brown-butter-pecan-pancakes/

9 comments:

  1. I don't eat breakfast every single day but if these pancakes are on the table, I will start! :)

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  2. These look amazing! This is a seriously good breakfast. It beats my bowl of Special K any day!

    Lucy x

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  3. Wow, these look absolutely divine! I can hear those pecans calling my name! Oh gosh, really, I'm blown away by these, love the ingredients!

    Sofie x
    Little green Sofie

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  4. These look totally lush, Katie! Great photography too x

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  5. These just look unbelievably good! I am a massive pancake fan at the worst of times but these just look off the scale! Putting the recipe items in my online Sainsburys basket right now...

    Cx
    Cocktails and Caroline

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  6. Your photography is incredible recently!! Gorgeous post - great for the filling of all the pumpkins we'll be using at Halloween!

    Katie <3

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  7. I keep seeing pumpkin purée in recipes but have never tried to use it before. Maybe I'll get round to it this year - the flavour combination here sounds divine! x

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  8. These pump pancakes would be totally welcome at my breakfast table each and every autumnal morning
    :D
    x
    The Lobster & Me

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  9. Pancakes, especially pumpkin would make for a very happy morning!

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x