Pumpkin Pancakes with Sticky Maple Pecans


2 cups pecan halves
2 tbsp maple syrup, plus extra for serving
3 tbsp superfine sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 3/4 cups all purpose flour
2 large eggs
1 3/4 cups buttermilk
1 15 oz can pumpkin puree
1 tsp vegetable oil


Makes  40 3 inch pancakes

Place pecans in a large, dry skillet on medium heat. Stir until warm and fragrant. Add syrup on top and coat. Transfer to a plate.

In a large bowl, combine sugar, baking powder,  salt, baking soda and flour. Stir to blend. Whisk eggs and buttermilk in another large bowl, then add pumpkin puree. Add flour mixture to wet and whisk until smooth.

Heat up a large skillet or griddle and coat surface with oil. Pour  in 1/4 cup measure of  batter and cook until lightly browned, about 2 minutes. Flip over and cook for an additional 1 1/2 to 2 minutes. Transfer  to a  platter and cover with foil.

Serve pancakes with pecan mixture and drizzle with maple syrup.

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