Pumpkin-Cranberry Pancakes

By [e-mail]

Ingredients

• 1 and 1/2 cup flour
• 3 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 eggs, beaten
• 1 and 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 2 Tablespoons brown sugar
• 1 Tablespoon granulated sugar
• 1/4-1/2 cup dried cranberries (as much or as little as you like)
• 1/2 cup chopped pecans, toasted (optional)
• cinnamon syrup (optional)

Preparation

Step 1

In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.

Sift the dry ingredients together in a large bowl. In a smaller bowl whisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Add in the pumpkin puree and the sugars, stirring until combined.

Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Sprinkle the upside of the pancake batter with dried cranberries, cook until the underside is golden brown. Carefully flip the pancake and cook til golden.

Serve with butter, warm cinnamon syrup and toasted nuts.

Makes about 15 pancakes.