Pumpkin Pancakes with Caramel Pecan Sauce – delicious Autumn pancakes smothered with caramel sauce and chopped pecans. as a substitute, you may use dulce de leche.
i really like weekends for many reasons, especially because that’s whilst i have time to make something unique for breakfast, which includes those pumpkin pancakes with caramel sauce and pecans. i am the use of a tested recipe for pumpkin pancakes and dressing them up a chunk with an awesome caramel sauce – it’s such a tasty and pretty mixture, and it’s ideal for a Thanksgiving breakfast or brunch!
INGREDIENTS
- 1 cup pumpkin puree
- 1 1/4 cups milk
- 3 tablespoons butter , melted
- 1 egg
- 3 tablespoons brown sugar
- 1 1/4 cups all-purpose flour , sifted and aerated
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 cup caramel sauce or dulce de leche
- 1/2 cup pecans , chopped
INSTRUCTIONS
- In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
- In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
- Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.
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