Pumpkin Pancakes
3 cups Cake Flour
1 teaspoon Salt
2 Tablespoons Baking Powder
4 Tablespoons Sugar
2 cups Canned Pumpkin Puree
2 whole Eggs
3 teaspoons Vanilla
2-1/2 cups Milk
1/4 teaspoon Pumpkin Pie Spice
1/2 cup Heavy Cream
3 Tablespoons Maple Syrup
Butter, For Serving
Maple Syrup, Warmed, For Serving
Finely Chopped Pecans, For Serving
Caramel Sauce, For Drizzling (optional)
(Note: Recipe can easily be halved.)
In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.
Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.
Whip cream with maple syrup (optional) until light and fluffy. Set aside.
Serve pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top with the maple cream and EnJOY!
