Name: Pumpkin-Cornmeal-Cranberry Pancakes with Candied Pecans
Ingredients: 1½ tablespoons dried cranberries; Canola or other vegetable oil, for cooking the pancakes; Maple syrup, warmed, with a little bourbon stirred in (optional); 1 tablespoon melted unsalted butter or vegetable oil; ¼ teaspoon vanilla extract; ½ teaspoon baking powder; 1 teaspoon pumpkin pie spice mix; 2 tablespoons stoneground yellow cornmeal; ¼ cup all-purpose flour; Candied Pecans or Pumpkin Seeds; 1 teaspoon firmly packed dark brown sugar; 1 large egg; ¼ cup canned pumpkin purée; ⅓ cup whole milk; ¼ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

These pancakes remind me of the tastes of Thanksgiving and Christmas rolled into one. Pumpkin, cornmeal, and dried cranberries, along with the flavors of pumpkin pie (easily bought already mixed in a single jar if your cupboard space is limited), are set off by candied pecans or pumpkin seeds and warm maple syrup with a touch of bourbon. When buying jarred herbs and spices, always check the expiration date. This recipe makes about five pancakes.