Good morning everybody and Happy Pancake Sunday!
As promised, I have the recipe for the Pumpkin Pecan Pancakes I whipped up during my visit to St. Louis last weekend.
Only, there was a bit of a problem…
In an effort to make a topping that was a bit “different”, I ended up with something, albeit delicious, that resembled a scene from my favorite television show.
See what I mean?
But it smelled so good. The aroma completely filled the house!
Then…all of a sudden, I heard a sound. A shuffle from the next room…
What could that be?
To my surprise, I was met by early trick-or-treaters!
I told them I didn’t have any candy, but since they were just the cutest little things, I was sure I could spare some of my pancakes.
But the one on the left didn’t like that idea much. I figured he must’ve been “hangry” and thus not in the mood for sharing.
Then I felt the tension in the room start to build.
Next thing I know, everyone’s getting all bent out of shape and looking at me with those “eyes”…you know the ones…all because Steve forgot to bring his hands with him!
I told them to relax…take a breath…I could easily cut them all a piece.
But it was too late…
They’d already called their friends!
And they took matters into their OWN hands…well, except for Steve.
Luckily, they got their fill in a matter of minutes and with full bellies, wandered out through the walls, the floors, the ceiling…
But I’m afraid they’ll come back…
Thirsty hungry for more!
So I guess I’d better get that recipe up quick, huh?
Of course, you could always go without the blood…
You know, if you’re too scared! 😉
Pumpkin Pecan Pancakes with Cranberry “Blood” Syrup
Prep Time: 5-10 minutes
Cook Time: 5-10 minutes
Keywords: fry breakfast high fiber low sugar pumpkin whole wheat pastry flour Pancake Sunday fall
Ingredients (Serves 1)
For the Cranberry Syrup
- 1/3 cup cranberries (fresh or frozen)
- 1/2 cup water
- 1 teaspoon cornstarch
- 1-1 1/2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
For the Pancakes
- 1/3 cup whole wheat pastry flour
- 1/2 teaspoon sodium-free baking powder
- 1 teaspoon pumpkin pie spice
- 1 egg white*
- 1/4 cup + 1 tablespoon milk
- 1/4 cup pumpkin puree
- 1/2 teaspoon maple extract
- 1/4 teaspoon vanilla extract
- 1/8 cup chopped pecans
Instructions
For the Cranberry Syrup
1. Combine cranberries and water in a small pot over medium-high heat and allow to come to a boil.
2. Once boiling, turn down to a simmer and immediately whisk in cornstarch, mashing cranberries while you do.
3. Add maple syrup and cinnamon and allow to simmer until thickened (about 5 minutes)
For the Pancakes
1. Heat a non-stick skillet over medium heat and coat with cooking spray.
2. Combine flour, baking powder, and pumpkin pie spice in a medium-sized bowl and whisk to break up any clumps.
3. In a separate bowl, whisk egg white until foamy.
4. Add milk, pumpkin, and extracts and stir well.
5. Add wet ingredients to dry ingredients (careful not to over stir)
6. Fold in chopped pecans.
7. Spoon batter onto skillet surface forming 3 small pancakes (or two larger ones) and allow to cook 4-5 minutes per side.
8. Top with warm cranberry “blood” (or any other spooktacular topping!)
*Note: Can use one whole egg if doubling…which is what I did with the original recipe. The consistency/taste stays the same.
Nutrition facts pre-blood splatter:
To balance out this meal and add a bit more protein, feel free (like I did) to add some Greek yogurt to the top!
Now if you need me, I’ll be in my room…
Hiding under the covers.
Who knows what might happen if Steve comes back…WITH his hands!
Storytelling aids brought to you by Pic Monkey.
