Pumpkin Pecan Pancakes Tasty Recipes

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Pumpkin Pecan Pancakes

"These hearty pancakes are tasty and stick with your ribs. The pumpkin and pecan work nicely together and the vanilla extract provides a remarkable taste. They flavor candy and rich, but don't have much sugar or fat."

Ingredients :

1 1/2 cups complete wheat pastry flour
1/2 cup multigrain warm cereal (raw)
1 1/2 teaspoons baking powder
2 eggs
1 cup milk
3/4 cup pureed pumpkin
three/four cup plain yogurt
2 teaspoons vanilla extract
1/3 cup white sugar
half of teaspoon salt
three/four cup finely chopped pecans

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

In a bowl, integrate complete wheat pastry flour, multigrain warm cereal, and baking powder.
In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet components to dry, being cautious not to overmix the batter. Fold in pecans.
Heat a gently oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, the use of approximately 1/4 cup for every pancake. Bubbles will start to shape in the pancakes. Cook until the edges of the pancakes begin to look dry, and a bubble popped close to the edge holds its shape. Flip the pancakes over, and preserve cooking till the other facet is golden brown. Repeat with ultimate batter, adding greater oil to the griddle if vital. Stack the pancakes on a plate and hold heat until serving. For large batches, hold pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 tiers F oven (a hundred and fifty tiers C).

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it lightly, and make easy-up less difficult.

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