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Pumpkin Pecan Pancakes w/ Cinnamon Syrup Recipe

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This recipe for Pumpkin Pecan Pancakes w/ Cinnamon Syrup, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Gorringe
Added: Friday, May 8, 2009


For the pancakes:
2 1/2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt
1 pinch cloves
2 cups milk
3/4 cup canned pumpkin puree
1 tsp vanilla extract
1/4 cup melted butter
2 eggs
1 cup chopped pecans

For the syrup:
1 cup sugar
1/8 tsp salt
2 tbsp flour
1/2 tsp cinnamon
2/3 cup water
2 Tbsp butter
1 tsp karo syrup

For pancakes:
Whisk dry ingredients together.
In a seperate bowl, whisk wet ingredients together.
Combine well. Fold in chopped pecans. Cook on skillet at a little lower temperature than regular pancakes.
Serve with cinnamon syrup or maple syrup.

For cinnamon syrup:
In a small saucepan, whisk together the dry ingredients. Whisk in water and karo. Bring to a boil. Boil until thickened. Remove from heat and stir in butter.

Number Of Servings:
Number Of Servings:
12-6 inch pancakes
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The PERFECT chilly morning breakfast.




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