sketch of Bob above the Pumpkin Pancakes With Pecan Caramel Sauce recipe.

Did you want something different for breakfast this morning? And a great holiday recipe as well...try the spicy Pumpkin Pancakes With Pecan Caramel Sauce on for size. Pumpkin pancakes with a lovely pumpkin filling topped off with a tasty pecan caramel syrup.

SPICY PUMPKIN PANCAKES WITH PECAN CARAMEL SAUCE (Sheila Dill, 2004 2nd Place Pancake Challenge, Mi. State Fair)

PUMPKIN PANCAKES:
1 c. flour
2 t. brown sugar
1/2 t. salt
1/2 t. ginger
1 c. milk
3/4 c. canned pumpkin
1 c. quick cooking oats
2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1 egg, slightly beaten
2 T. vegetable oil

PUMPKIN FILLING:
8 oz. softened cream cheese
2 T. brown sugar
1/4 t. cinnamon
1/4 c. softened margarine
1 t. vanilla
1/4 c. canned pumpkin

PECAN CARAMEL SAUCE:
1/2 c. margarine
2 T. light Karo syrup
1 c. toasted coarsely chopped pecans
1 1/4 c. brown sugar
1/2 c. evaporated milk

PUMPKIN PANCAKES:
In a bowl, combine the dry ingredients. Combine wet ingredients and stir into the dry ingredients just til moistened. Pour batter by 1/2 c. increments onto a lightly greased hot griddle. Turn when bubbles start to form. Cook til second side is golden brown.

PUMPKIN FILLING:
Combine ingredients and beat til light and fluffy.

PECAN SYRUP:
Toast pecans by spreading them on a cookie sheet. Bake 350° for 5-7 minutes and set aside. Melt margarine in a medium saucepan over medium heat. Add brown sugar and corn syrup and blend well. Bring to a boil and boil for 1 minute, stirring constantly. Gradually stir in the evaporated milk. Return to a boil, remove from heat and stir in the pecans. Serve warm. To assemble, spread filling on pancakes, stack and drizzle the syrup over.

(serves 8)


Pumpkin Pancakes With Pecan Caramel Sauce recipe is published in our October, 2009 Menu Minder, Issue #312.