Pecan Pancakes with Preserved Pumpkin
Pecan Pancakes with Preserved Pumpkin
Nutty, sweet, and filled with cold weather flavors, these are no-syrup-required flapjacks
While we love the classic diner-style pancakes, smothered in syrup and butter, sometimes it all a little...much. If you’re hitting a pancake fatigue, try this recipe. Filled with nutty pecans, these pancakes are a little crispy and get some tang from sour cream mixted right into the batter. And crowing these browned beauties, Instead of syrup and butter, we like the one-two punch of creamy marscapone and sweet, tender preserved pumpkin. One bite of this combo and you’ll be in winter breakfast heaven.
Pecan Pancakes with Preserved Pumpkin
Nutty, sweet, and filled with cold weather flavors, these are no-syrup-required flapjacks- Prep Time :10 min.
- Cook Time :20 min.
- Total Time :30 min.
- Serves 3-4
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/2 cup Pecans, chopped
- 3 tbsp Sugar
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 cup Milk
- 1/2 cup Sour Cream
- 1 ea. Egg
- 3 tbsp Butter, melted plus more for cooking
- 8 oz. Murray's Mascarpone
- 5 oz. Murray’s Preserved Pumpkin
Directions
- In a separate bowl, mix the milk, sour cream, and egg together. Add this mixture to the dry ingredients, stirring slowly just until incorporated. Then slowly drizzle in the butter.
- Meanwhile, heat up a large skillet over medium heat.
- To cook the pancakes, butter the pan with a thin layer. Use the smallest measuring cup you have to pour the batter into the pan, so that each pancake is evenly spaced apart.
- Let the pancake cook on one side until a golden brown and bubbles appear on top, then flip and repeat.
- Once finished, serve the pancakes with the preserved pumpkin, some of the syrup from the jar, and a dollop of mascarpone cheese.
