Pumpkin Pie Pancakes

Hungry diners at The Echo Restaurant in Cincinnati have made these delicious flapjacks a menu staple.

November 2012 Issue
BY Staff & Contributors | ART BY

PUMPKIN PIE PANCAKES
The Echo Restaurant, Cincinnati
Serves 4

INGREDIENTS
2 cups cake flour
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
2 cups milk
1 cup canned pumpkin
3/4 cup sour cream

For garnish and topping:
chopped pecans, whipped cream, butter, maple syrup

DIRECTIONS
Mix wet and dry ingredients separately, then combine in a large bowl. Do not over-mix.

Ladle 4 ounces of batter per pancake onto a large griddle or into a nonstick pan. Cook over medium to medium-high heat until batter is bubbly over the entire surface of the pancake and underside is golden brown. Flip and continue cooking until golden brown. Plate and garnish with chopped pecans. Serve with whipped cream, butter and maple syrup. Makes 8, 8- to 9-inch pancakes