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Silvanas Kitchen sugar baking powder salt pumpkin pie spice milk pumpkin puree unsalted butter eggs vanilla pecans bacon maple syrup
Viewed: 85 - Published at: 4 years agoIngredients
- 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 4 tablespoons unsalted butter, melted and cooled, plus more for the griddle
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup chopped pecans
- 1/4 cup crumbled cooked bacon
- Warm pure maple syrup, for serving
Method
- In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.
- In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla.
- Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined.
- Fold in the pecans and bacon.
- Heat a large nonstick skillet or griddle and brush lightly with butter.
- Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds.
- Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes.
- Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer.
- Serve right away, with maple syrup.
