Thursday, January 01, 2015


makes about 18 three-inch pancakes 

1 1/2 cups (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 

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.

bacon recipe source: Silvana Nardone (Food & Wine Digital Contributor), Food & Wine (@foodandwine

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