Missed first place in an international breakfast contest by 35 votes! Not too shabby!!
Pancakes- Pumpkin Pancakes
Gracehill Bed and Breakfast
- Whipped Cream-
- Half pint of Whipped Cream
- ¼ t of Vanilla
- 1 t Sugar
- Caramelized Pecans-
- ¼ C of Butter
- ¼ C of Brown Sugar
- 2 C Pecan Halves
- Ginger Syrup-
- 1 C Brown Sugar
- ½ C of Water
- 2 T Butter
- 2 T Minced Crystallized Ginger
- 2 C Whole Milk
- 2 Eggs
- 3 T Butter, melted
- ¾ C Canned Pumpkin
- 1⅔ C All Purpose Flour
- ¾ t Cinnamon
- ⅛ t Ground Cloves
- ¼ t Ground Ginger
- ¼ t Salt
- 2 t Baking Powder
- 3 T Brown Sugar
- Pancakes: Beat eggs briefly, then add and beat in the milk, butter and pumpkin.
- Add all the dry ingredients except the flour and beat.
- Add flour last and beat until large lumps disappear.
- Next make the three other things listed below. When ready to make the pancakes-
- Heat a large griddle, melt a little butter on it and pour a small amount of batter on the griddle. Smooth the batter down with a spoon. (These are very thin pancakes and about 4 inches across).
- When done on both sides, arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whipped cream. (You can sprinkle a little nutmeg on top of the whipped cream if you'd like.) These could also be garnished with orange slices, or a baked apples, etc. Serve with syrup. This batter can be made the night before and held for a couple of days in the fridge.
- [b]Pecans[/b]: Melt butter in pan over stove then stir in brown sugar.
- When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized.
- Turn pecans out onto a piece of wax paper to cool, separating them with a fork.
- (Any leftovers will keep well the fridge. They are nice sprinkled on top of salads also.)
- Syrup: Melt butter in a pan over the stove, and then stir in the brown sugar and water.
- When dissolved, stir in the ginger.
- Continue stirring for 5 to 10 minutes until it starts to thicken.
- Take off stove and let set until ready to use.
- You may have to reheat if it thickens too much.
- (When your guests dribble this syrup on the pancakes, a little bit goes a long way. You don’t smother them like you would with regular maple syrup and any leftovers will hold in the fridge till the next time you make these pancakes.)
- [b]Whipped Cream: [/b]Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the cream, vanilla, and sugar to taste. When stiff set bowl back in fridge.