Pumpkin pancakes with caramel pecan sauce

INGREDIENTS

  • 1 cup pumpkin
  • 1 and 1/4 cups milk
  • 3 tablespoons melted butter
  • 1 egg
  • 3 tablespoons brown sugar
  • 1 and 1/4 cups all-purpose flour, sifted and aerated
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon (up to 1 teaspoon) cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • store-bought (or homemade) caramel sauce or homemade dulce de leche (cooked condensed milk)
    chopped pecans

DIRECTIONS

  1. In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
  2. In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
  3. Add dry ingredients to wet ingredients and whisk until just combined.
  4. Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
  5. Serve pancakes, drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with homemade dulce de leche (cooked condensed milk), made a day in advance.

Source: Recipe courtesy of Julia’s Album