Gracehill Bed and Breakfast

Pumpkin Pancakes w/ Caramelized Pecans, Whipped Cream, & Ginger Syrup: Breakfast-Brunch

Servings: 8

Prep time:45 minutes

Ingredients:

• 

  1/2 pint (1 cup) heavy whipping cream

• 

  1/4 teaspoon vanilla

• 

  1 teaspoon sugar

• 

  1/4 cup butter

• 

  1/4 cup brown sugar

• 

  2 cups pecan halves

• 

  1 cup brown sugar

• 

  1/2 cup water

• 

  2 tablespoons butter

• 

  2 tablespoons minced crystallized ginger

• 

  2 cups whole milk or half and half

• 

  2 eggs

• 

  3 tablespoons butter, melted

• 

  3/4 cup canned pumpkin

• 

  3/4 teaspoon cinnamon

• 

  1/8 teaspoon ground cloves

• 

  1/4 teaspoon ground ginger

• 

  1/4 teaspoon salt

• 

  2 teaspoon baking powder

• 

  3 tablespoons brown sugar

• 

  1 2/3 cup flour

Step 1:

Whipped Cream: Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the 1 cup whipped cream, 1/4 tsp vanilla, and 1 tsp sugar. When stiff set bowl back in fridge.

Step 2:

Caramelized Pecans: Melt 1/4 cup butter over stove then stir in 1/4 cup brown sugar. When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized and coated. Turn pecans out onto a piece of wax paper to cool separating them with a fork. (Any leftovers will keep well the fridge. They are nice sprinkled on top of salads also.)

Step 3:

Ginger Syrup: Melt 2 Tbsp butter over the stove, and then stir in the 1 cup brown sugar and a 1/2 cup water. When dissolved stir in the 2 Tbsp of crystalized ginger. Continue stirring for 5 to 10 minutes until it just starts to thicken. Take off stove and let set until ready to use. You may have to warm it if it thickens too much. (When your guests dribble this syrup on the pancakes a little bit goes a long way. You don’t smother them like you would with regular maple syrup and any leftovers will hold in the fridge till the next time you make these pancakes.)

Step 4:

Pancakes: Beat 2 eggs briefly, then add and beat in the 2 cups half and half or milk, 3 Tbsp of melted butter and 3/4 cup canned pumpkin. Add all the dry ingredients except the flour and beat. Add flour last and beat just until it is mixed in. You will have lumps in the batter. Heat a large griddle. It is hot enough when you flick water on it and it sizzles. Spray with veggie spray and pour a small amount of batter on the griddle. Smooth the batter down with a spoon. (They are very thin 4" pancakes.) When done on both sides, spread a little butter on top and arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whipped cream. (Sprinkle a little nutmeg on top of the whip cream.) These could also be garnished with orange slices, or a baked apples, etc. Serve with the ginger syrup. This batter can be made the night before and held in the fridge. If you are going to garnish with an orange slice, grate a little orange zest into the whipped cream.

Step 5:

Makes 24-25 4 inch pancakes.