Provided by Nigella Lawson
Categories breakfast, main course
Time 35m
Yield 6 servings (about 40 pancakes)
Number Of Ingredients 11
Steps:
- Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
- In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
- In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
- Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
- When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
- Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 15 grams, TransFat 0 grams
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