When fall rolls around, I can’t stop thinking about pumpkins in every size, shape and form. From table decorations to the aroma that fills the room to creamy pumpkin pie, pumpkin has the ability to add comfort to any situation.
While we’ve been craving the flavors of fall on our Thanksgiving table and are sure to be satisfied, there’s always room for a little more pumpkin indulgence — so why not add on a pumpkin-themed brunch to your holiday weekend eating itinerary? With the help of The Cooper Craft Kitchen + Bar (yes, they shared with us this amazing recipe), we foresee Pumpkin-Spiced Pecan Pancakes in our near future.
PUMPKIN-SPICED PECAN PANCAKES (for a crowd)
served with maple butter and cranberry compote
Ingredients
6 cups Cake Flour
1 tsp. Kosher Salt
4 Tbsp. Baking Powder
6 Tbsp. Sugar
4 cups Pumpkin Puree (canned)
4 Whole Eggs
6 tsp. Vanilla
5 cups Buttermilk
1/2 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/8 tsp. Ground Allspice
1/8 tsp. Ground Nutmeg
Preparation
- In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.
- In a separate bowl, whisk together the pumpkin puree, eggs, vanilla, spices, and buttermilk.
- Slowly add wet ingredients into dry ingredients, stirring gently. Once combined, if mixture needs more moisture, splash in a little more buttermilk. Batter should be pourable.
- Using a preheated griddle pan on medium heat, melt the butter and add the pancake batter (2 ounces per pancake). Sprinkle the spiced pecans on top.
- Cook until golden brown and bubbles are visible along the outer rim of the pancake; flip and cook the opposite side (about 90 seconds on each side).
- Place the pancakes on a cookie sheet lined with towels and hold in a low oven (200 degrees) until ready to serve.
- When ready to serve, sprinkle the spiced pecans over the pancakes and spoon the maple butter on top. Serve with warm maple syrup on the side.
SPICED PECANS
Ingredients
4 cups Pecans
2 Egg Whites (beaten with 2 Tbsp. of water)
1 cup Powdered Sugar
2 tsp. Salt
1 Tbsp. Cinnamon
2 tsp. Ginger
2 tsp. Cardamom
1 tsp. Coriander
1/4 tsp. Cayenne Pepper
Preparation
- Preheat oven to 250 degrees.
- Stir the pecans into the beaten egg white mixture until completely coated. Drain well in a colander.
- Combine the sugar, salt, and spices, and toss the pecans into this mixture until completely coated.
- Turn onto a baking sheet with Sil-Pad® (chef’s choice) and spread into a single layer.
- Bake for 10 minutes, then lower temperature to 225 degrees and continue to bake (stirring occasionally) for 10 minutes or until golden brown.
MAPLE BUTTER
Ingredients
1/4 cup Maple Syrup (pure grade “A”)
1 cup Unsalted Butter
Preparation
- In a stand-up mixer, whip the butter until it triples in volume.
- Slowly add the maple syrup and whip until combined.
- Store in an airtight container under refrigeration.
- Bring to room temperature before serving.
The Cooper Craft Kitchen + Bar is located at 4610 PGA Boulevard, Ste 100 in Palm Beach Gardens; 561.622.0032
Photo Credit: LibbyVision.com
Check out more Thanksgiving recipes on Savor Tonight:
Citrus Marinated Oven Roasted Turkey by Chef Alex Paz
Chestnut and Fig Risotto from Angelo Romano of Paradiso
Waldorf Salad from Chef Cesar Zapata of The Federal
Turkey Breakfast Hash with Poached Eggs from db Bistro Moderne
Thanksgiving side dishes to add to your holiday table