Pumpkin pancakes with caramel pecan sauce

• Produce

  • 1/4 tsp Ginger
  • 1 cup Pumpkin

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Caramel sauce or homemade dulce de leche, store-bought (or homemade

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3 tbsp Brown sugar
  • 3/4 tsp Cinnamon
  • 1/8 tsp Nutmeg

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 3 tbsp Butter
  • 1 1/4 cups Milk

• Other

  • 1 and 1/4 cups all-purpose flour, sifted and aerated

Found on juliasalbum.com

Ingredients

• 1 cup pumpkin
• 1 and 1/4 cups milk
• 3 tablespoons melted butter
• 1 egg
• 3 tablespoons brown sugar
• 1 and 1/4 cups all-purpose flour, sifted and aerated
• 1 and 1/2 teaspoons baking powder
• 3/4 teaspoon (up to 1 teaspoon) cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• store-bought (or homemade) caramel sauce or homemade dulce de leche (cooked condensed milk)
• chopped pecans

Directions

• In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
• In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
• Add dry ingredients to wet ingredients and whisk until just combined.
• Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
• Serve pancakes, drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with homemade dulce de leche (cooked condensed milk), made a day in advance.