Ingredients

For the pumpkin pancakes

2 eggs
1 1/2 cup buttermilk (see margin note below)
1 cup x 15 oz can pumpkin purée (or 2 cups homemade)
1 3/4 cup all-purpose flour
3 tablespoon sugar

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon vegetable oil

For the sticky maple pecans

2 eggs
1 1/2 cup buttermilk (see margin note below)
1 cup x 15 oz can pumpkin purée (or 2 cups homemade)
1 3/4 cup all-purpose flour
3 tablespoon sugar
1 teaspoon baking powder

1/2 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon vegetable oil
1 1/2 - 1 3/4 cups pecans
2 tablespoon maple syrup, plus more for pouring over pancakes

Preparation

Baking Directions:

Pumpkin pancakesWhisk together the eggs and buttermilk until frothy, then add the pumpkin puree and whisk again.

Beat in the flour, sugar, baking powder, baking soda and salt, whisking until you have a smooth batter.

Or just put everything into the blender, together, and liquidize.

Heat a heavy-based skillet or flat griddle, and pour in the oil.

Wipe away any excess with kitchen paper, taking care not to burn your fingers, so that the pen is very lightly oiled.

Any more than that, the pancakes will burn.

Using a 1/4-cup measure, pour small amounts of batter into the pan or onto the hot griddle, gently coaxing them into 3-inch-diameter circles.

When bubbles form on the top of the pancakes, flip them over.

(You’ll have to do this in batches, depending on the size of your skillet or griddle.

I get 4-5 on my griddle comfortably at any one time.)

Cook for another 1 1/2 to 2 minutes, then transfer them to a plate, and keep warm with a layer of aluminum foil over the pancakes.

This amount of batter does make a lot, but the pancakes are not very big, and will keep well under the foil until you have finished making all of them.

And they’re so good for when you’ve got people staying that it seems a pity to make fewer (and you can always freeze any leftover pancakes).

Sticky maple pecansToast the pecans in a large, hot, dry frying pan.

When the pecans are warm and smelling nutty, spoon the maple syrup over, stir to coat them and keep sauteing them in the pan until they are stickily, glossily coated.

Take the pan off the heat, and as you serve the pancakes, sprinkle each plate with a few sticky pecans and pour some maple syrup over the top.