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1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1 tsp cinnamon
1/4 cup butter, melted, plus more as needed
1/3 cup canned pumpkin
1/3 cup toasted Macadamia nuts


 


1. Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper
2. In a large bowl, whisk the eggs, pumpkin and milk together until well combined
Add the dry ingredients to the bowl and whisk until a thick batter is formed
3. Whisk in the melted butter
4. Heat a nonstick griddle or pan over medium heat
5. Add a teaspoon of butter and swirl the pan to coat the bottom
6. Ladle 1/4 cup of the batter onto the pan to form a pancake
7. Cook until you see bubbles break the surface of the pancake and the underside is golden brown
8. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes
9. Transfer the pancakes to a platter and cover with foil to keep warm, continue making pancakes until all the batter has been used up
10. Serve with warm maple syrup and butter
 
Substitutions: pancake mix can be used instead of making the batter from scratch; following the instructions on the packet and combining the pancake mix with the pumpkin and cinnamon.



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Pancakes- Macadamia & Pumpkin Pancakes
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)


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Serve with the following:

top with your favorite fresh fruit, bananas, strawberries etc

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Cinnamon Powder
$4.25
DEAN & DELUCA Maple Syrup
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