- 16
Ingredients
- 2 cups flour
- 3 T packed brown sugar
- 1 T baking powder
- 1/2 tsp salt
- 1 3/4 cups milk (different recipe used 1/2 cup ricotta cheese instead of milk)
- 3 eggs, lightly beaten
- 3/4 cup canned pumpkin
- 1/4 cup cooking oil
- Caramel-Coconut Topper
- 1 1/3 cup caramel topping
- 1 cup toasted shredded coconut
- 1/2 cup chopped toasted pecans
- Cinnamon Brown Butter topping
- 1/2 cup butter, cubed
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted
Preparation
Step 1
In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn with tops are bubbly and edges are slightly dry.
For caramel coconut topping, in a small saucepan over low heat stir together caramel topping, coconut, and pecans. Heat until warm. Makes about 2 3/4 cups.
For cinnamon butter topping, in a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.