|Last night's "Breakfast for Dinner!"|
Since it was a late dinner, I didn't think to make the Maple Butter Syrup, but I've had it before and it's the "icing on the cake". Uh...PAN-cake, that is!
This recipe feeds a crowd and will be a perfect breakfast for your holiday company. It'll make your family feel pretty special too!
Maple Butter Syrup with Pecans
1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)
In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 Tbsp. vegetable oil
Heat griddle or skillet over medium heat or to 375'F. Grease with shortening or vegetable oil, if necessary.
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend. (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)
Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well. Pour into the flour mixture and stir until moistened.
For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle. (You want the inside to cook without burning the outside.)
Cook until edges are dry. Turn; cook other sides until golden brown.
Serve with warm Maple Butter Syrup, and add chopped pecans (or not). Either way it's extremely delicious! :)
"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14