Pumpkin Pancakes with Maple Pecan Compound Butter
1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
a pinch of pumpkin pie spice
¼ teaspoon nutmeg
½ teaspoon salt
6 tablespoons canned pumpkin puree
1 cup buttermilk (or milk of your choice)
2 tablespoons melted butter
1 tablespoon water
In a large bowl, combine flour, sugar, baking powder, a pinch of pumpkin pie spice, cinnamon, nutmeg and salt. In a separate bowl, combine the canned pumpkin puree, buttermilk, egg, melted butter and water. Stir until the mixture is completely smooth. Pour wet mixture over dry and stir carefully until the batter is just combined. Prepare a skillet with cooking spray or oil over medium heat. Once heated, pour the pancake batter on about 1/3 cup at a time evenly. Once bubbles form on the surface and begin to pop, flip the pancake and finish cooking until lightly browned and cooked through, about 3 minutes. Serve immediately with Maple Pecan Compound Butter on top.
Maple Pecan Compound Butter
1 stick unsalted butter
1/8 cup pecans, chopped
1 teaspoon maple syrup
Soften butter to room temperature. While butter is softening, heat a nonstick skillet over medium heat. Toast pecans until slightly browned and fragrant, stirring frequently, about 4 minutes. Set toasted pecans aside to cool completely.
In a mixing bowl, fold to combine butter, nuts, and maple syrup. Mix thoroughly. Cool mixture in refrigerator for approximately 15 minutes. Remove from fridge and spoon compound butter onto a sheet of wax paper. Using a small spatula, mound and smooth butter into log or other desired shape. Return to refrigerator to solidify, approximately 1 hour.
Top your pancakes with the maple pecan butter and enjoy!
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.