Kathleen A. Janke Innkeeper of Gracehill in Townsend, Tennessee , United States shares recipe for Pumkin Pancakes w/Caramelized Pecans, Whip Cream, & Ginger Syrup

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	Recipe : Pumkin Pancakes w/Caramelized Pecans, Whip Cream, & Ginger Syrup

This Recipe contributed by:
Kathleen A. Janke Innkeeper of Gracehill in Townsend, Tennessee , United States

Pumpkin Pancakes w/ Caramelized Pecans, Whip Cream, & Ginger Syrup

Whip Cream-
Half pint of Whip Cream
¼ t of Vanilla
1 t Sugar

Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the whip cream, vanilla, and sugar. When stiff set bowl back in fridge.

Caramelized Pecans-
1/4 C of Butter
1/4 C of Brown Sugar
2 C Pecan Halves

Melt butter over stove then stir in brown sugar. When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized. 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.)

Ginger Syrup-
1 C Brown Sugar
½ C of Water
2 T Butter
2 T Minced Crystallized Ginger

Melt butter over the stove, and then stir in the brown sugar and water. When dissolved stir in the ginger. Continue stirring for 5 to 10 minutes until it starts to thicken. Take off stove and let set until ready to use. You may have to reheat 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.)

Pancakes-
2 C Whole Milk
2 Eggs
3 T Butter, melted
¾ C Canned Pumpkin

1 2/3 C All Purpose Flour
¾ t Cinnamon
1/8 t Ground Cloves
¼ t Ground Ginger
¼ t Salt
2 t Baking Powder
3 T Brown Sugar

Beat eggs briefly, then add and beat in the milk, butter and pumpkin. Add all the dry ingredients except the flour and beat. Add flour last and beat until large lumps disappear. Heat a large griddle, melt a little butter on it and pour a small amount of batter on the griddle. Smooth the batter down with a spoon. (These are very thin pancakes and about 4 inches across. When done on both sides, arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whip cream. (You can sprinkle a little nutmeg on top of the whip cream.) These could also be garnished with orange slices, or a backed apples, etc. Serve with syrup. This batter can be made the night before and held for a couple of days in the fridge.

(Updated: 02 Sep 2007)

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