It finally feels like Fall, and the one thing I am hearing most about this season (even more than gumbo and football) is pumpkin! There's a hilarious trend in social media to dispel all things pumpkin due to how common it has become EVERYWHERE - from lattes to fabric softeners you can't escape pumpkin. But wait...why would you want to? There is not a single instance I can think of when I wouldn't want to smell/eat/bathe in this glorious gourd.
Now, I'll be the first to admit, it's easy to go overboard with every end-cap in every grocery store proudly displaying their pumpkin-flavored this and that. But I've found a way to doctor up my boxes of pumpkin bread and give them new life. Here's my take on pumpkin pancakes - ideally we'd make these from scratch, but there's nothing wrong with cutting a few corners every now and again. So next time you want to take your breakfast from basic to breathtaking give this a go.
Pumpkin pancakes with roasted pecans
Ingredients
15 oz box pumpkin bread mix - "add water, eggs & oil variety"
2 eggs1 1/4 c of water
a pinch of salt
1 tsp baking powder
whipped cream
roasted pecans, chopped
for roasted pecans :
raw pecan halves
pure cane sugar
fine sea salt
Directions
- Preheat oven to 350º and heat a non-stick skillet to medium-high heat
- Meanwhile, whisk together pumpkin bread mix, eggs, salt, baking powder until batter is combined, but still slightly lumpy and set aside
- Add water to a shallow dish and stir in 2:1 parts of sugar and salt - a little goes a long way, toss pecan halves in water mixture (taste for seasoning)
- Arrange drained pecans in a single layer on a cookie sheet and roast for 12 minutes in the oven, remove and allow to cool before chopping roughly
- Meanwhile prepare pancakes by pouring 1/4 c of batter at a time onto hot surface
- Batter should make 10 or so pancakes
- Top with whipped cream and chopped nuts