Pumpkin Pecan Pancakes

These are thick pancakes and are really tasty served during the fall months. You can substitute sauteed apples with maple syrup for the pears.

3 firm, ripe Bosc pears, halved lengthwise, cored and cut into wedges
4 Tbsp butter melted
4 Tbsp packed brown sugar
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground allspice
1/2 tsp salt plus additional for pears
1c milk
1 cup canned pumpkin
2 large eggs
1/2tsp vanilla extract
1/2c chopped toasted pecans plus 1/4c toasted pecan halves

Preheat oven to 425- Toss pears on a cookie sheet with 1 Tbsp butter and 1 Tbsp sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warmed in turned-off oven while cooking pancakes.
Whisk flour, remaining 3 Tbsp sugar, baking powder, baking soda, allspice, cinnamon, & salt in medium bowl.
In another bowl whisk milk, pumpkin, eggs, vanilla and remaining 3 Tbsp. butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans.
Brush a large nonstick skillet with some additional butter to create a thin film. Spoon 1/4c of batter per pancake into skillet and cook until brown, about 2 minutes. Flip pancake and continue to cook another 2 minutes. Keep warm in oven while making remaining pancakes. Serve pancakes topped with pears, pecan halves and warm maple syrup

Recipe Summary:

Other recipes by Boxwood Inn B&B:
Black Currant Scones
Orange Craisin Muffins
Baked Oatmeal

Recipe Provided By:
Boxwood Inn B&B
Akron, PA

Akron Bed and Breakfast Inns