Pumpkin Pancakes.

 

 

Remember the mornings?
Probably a Sunday.
The sun glints through
windows, 
gently covered in frost.
A warm smell
of spice, 
draws you from 
a comfy cave.

...

Pumpkin Pancakes

time 15 minutes preparation, 20 minutes baking

yields 18-20 small pancakes

250g pumpkin puree

2 Tbsp. melted butter

75g pure maple syrup

2 eggs

500g buttermilk

1tsp. pure vanilla
100g all-purpose flour

80g whole-wheat flour

65g corn meal

45g whole oats

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1/4 tsp. salt

pinches of nutmeg, cloves & ginger

Slowly stir dry ingredients into wet until just combined.

Be careful not to over mix.

Pour onto preheated and buttered griddle or heavy saucepan.

Turn over pancake when bubbles start to appear on top. 

Top with warm maple syrup and toasted, chopped pecans.