I usually associate pumpkin recipes with the autumn. I have been wanting to try these pancakes forever and didn’t get to it last fall. But you know what? Pumpkin tastes just as good in February and even better when there is caramel added to the equation. These are seriously good. Everyone in the kitchen loved them.
2 cups flour
3 Tbs brown sugar
1 Tbs baking powder
1/2 tsp salt
1 3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup vegetable oil
Caramel-coconut topping ingredients:
1 1/3 cup caramel topping
1 cup toasted coconut
1/2 cup chopped, toasted pecans
1. In a large bowl combine flour and other dry ingredients. In another bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat and lightly grease a griddle or your favorite pancake making pan. For each pancake pour about 1/4 cup of batter onto the griddle. Cook until golden; turn when tops are bubbly and the edges are slightly dry (1 to 2 minutes per side).
3. Heat all of the topping ingredients until warm.
Makes about 16 pancakes and 2 3/4 cups topping. (Make all of the topping. Trust me. Everyone wants more.)
I served the pancakes with a bit of maple syrup around the plate because I am really bad and because I live in Vermont.
Of course there has to be a breakfast song.
Kristoffer Ragnstam-Breakfast By The Mattress
This song is from the album Breakfast In Suburbia. It makes me think of Elvis Costello and John Wesley Harding wrapped into one sweet song.
The Telepathic Butterflies-A Scathing Report
This next song has nothing to do with breakfast or pancakes or toppings. I just love it. So good.
Faster Glenn-Broken Wrists