Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Pumpkin Pecan Pancakes
Description:
These are thick pancakes and are really tasty served during the fall months. You can substitute sauteed apples with maple syrup for the pears. Ingredients: 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 Directions: 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: Comments: Other recipes by Boxwood Inn B&B: Black Currant Scones Orange Craisin Muffins Baked Oatmeal | |
|