Pumpkin Pancakes with Caramel Syrup and Hazelnuts

By GratefulSea

This recipe is by Karen Raye, posted to the blog Kitchen Treaty. If you don't want the full indulgence of the syrup, these could still be dressed up by adding chopped apple, or pecans, or bacon. . .

Ingredients

• PANCAKES
• 1/2 cup hazelnuts
• 1 cup all-purpose flour
• 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
• 1/4 cup brown sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice*
• 1-1/4 cups milk
• 2 eggs
• 2/3 cup pumpkin puree (canned or homemade)
• 1 teaspoon vanilla extract
• 3 Tablespoons unsalted butter, melted
• 1 batch Buttermilk Caramel Syrup
• SYRUP - makes 2 cups
• 1-1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup unsalted butter
• 2 tablespoons dark corn syrup
• 1 teaspoon baking soda
• Pinch of salt
• 2 teaspoons vanilla

Details

Preparation time 10mins
Cooking time 20mins
Adapted from kitchentreaty.com

Preparation

Step 1

PANCAKES
Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.

In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.

Make the pancakes! Using a 1/3 cup measure, pour the batter onto a buttered griddle or into a large frying pan. They're ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.

Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving.

* If you don't have pumpkin pie spice on hand, you can substitute:

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

SYRUP
Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).

Cook over medium heat, stirring frequently, until the mixture begins to simmer.
As soon as the mixture starts simmering, set the timer for 7 minutes.
Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.

When the timer goes off, remove from heat and stir in the vanilla extract.
Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)

The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.