Pumpkin Pancakes with Maple Pecan Compound Butter
I'm sure we're all on pumpkin overload right now.
Between the lattes, doughnuts and decorative gourds you might be ready to step into the next season already just to get away from it. But I just can't hide my love of pumpkin, and these pancakes are pretty much October on a plate. I saw this recently and couldn't stop laughing. It's a nice reminder that yes, we are all so excited for Fall but if another person hears us say Pumpkin Spice Latte we're likely to get a good long eye roll.
Recently I've been using buttermilk in a lot of the pancakes I make. It works especially well in this recipe if you want them fluffy. I've used different organic low-fat versions that are worth a try. I also keep a dry buttermilk in the fridge, it keeps much longer and works great for pancakes. If you already have a different milk on hand, that will work just as well, your batter will just be a bit thinner.
As for the butter... once it has solidified, let it sit out and get close to room temperature before serving. When you put it on top of the pancake, that's when the flavor is ridiculously good. The toasted pecan bits melt from the heat of the pancake and the maple flavor really comes out, and I would toast some extra pecans to serve on top for good measure.
1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
a pinch of pumpkin pie spice
¼ teaspoon nutmeg
½ teaspoon salt
6 tablespoons canned pumpkin puree
1 cup buttermilk (or milk of your choice)
2 tablespoons melted butter
1 tablespoon water
In a large bowl, combine flour, sugar, baking powder, a pinch of pumpkin pie spice, cinnamon, nutmeg and salt. In a separate bowl, combine the canned pumpkin puree, buttermilk, egg, melted butter and water. Stir until the mixture is completely smooth. Pour wet mixture over dry and stir carefully until the batter is just combined. Prepare a skillet with cooking spray or oil over medium heat. Once heated, pour the pancake batter on about 1/3 cup at a time evenly. Once bubbles form on the surface and begin to pop, flip the pancake and finish cooking until lightly browned and cooked through, about 3 minutes. Serve immediately with Maple Pecan Compound Butter on top.
Maple Pecan Compound Butter
1 stick unsalted butter
1/8 cup pecans, chopped
1 teaspoon maple syrup
Soften butter to room temperature. While butter is softening, heat a nonstick skillet over medium heat. Toast pecans until slightly browned and fragrant, stirring frequently, about 4 minutes. Set toasted pecans aside to cool completely.
In a mixing bowl, fold to combine butter, nuts, and maple syrup. Mix thoroughly. Cool mixture in refrigerator for approximately 15 minutes. Remove from fridge and spoon compound butter onto a sheet of wax paper. Using a small spatula, mound and smooth butter into log or other desired shape. Return to refrigerator to solidify, approximately 1 hour.