Pumpkin, Pumpkin, Everywhere….

20151026_152257-1Everywhere you go there is pumpkin this and pumpkin that.  So, I thought I would add my own pumpkin recipe to the mix!

Here at Crossroads Diners we elevate all our recipes to the next level.  The same holds true for my Pumpkin Pancakes.  These aren’t just any Pumpkin Pancakes.   They’re made with real Texas Pecans.

Believe me, when you make them at home, you’ll wow your entire breakfast crowd.  But remember, pancakes always taste better when someone else makes them!  Enjoy!

Chef Tom

 

 

TOM’S PUMPKIN PECAN PANCAKES

INGREDIENTS:

2 CUPS CAKE FLOUR (SIFTED)

¼ CUP SUGAR

¼ CUP BROWN SUGAR

1 TSP BAKING POWDER

1 TSP CINNAMON

¼ TSP NUTMEG

1 TBLP. VANILLA EXTRACT

3 LARGE EGGS

1 CUP PLAIN YOGURT

1 CUP PUMPKIN PUREE

1 CUP CHOPPED PECANS (RETAIN SEPARATE)

METHOD:

COMBINE DRY INGREDIENTS (FLOUR, SPICES AND BAKING POWDER) IN LARGE BOWL AND USE WHISK TO THROUGHLY INCORPORATE.

IN SEPARATE BOWL, COMBINE REMAINING INGREDIENTS AND WHIP TILL COMBINED

POUR WET INGREDIENTS INTO DRY AND WHIP TILL SMOOTH.

ON HOT GRIDDLE, POUR 2 OUNCES OF BATTER AND SPRINKLE EACH WITH CHOPPED PECANS.

COOK UNTIL AIR BUBBLES START TO FORM ON PANCAKE AND EDGES ARE SET.

FLIP AND COOK FOR ONE MINUTE OR UNTIL COOKED