Pumpkin Pancakes with Maple-Pecan-Brown Butter

I've been totally obsessed with brown butter lately. It turns out that almost anything is better with brown butter. (Which, to be fair, is not at all surprising. Browned, nutty, salty, fresh butter? How could that not be good?) I had some extra pumpkin after making these pumpkin cheesecakes, so I decided to make these too. It is a great way to use up some extra pumpkin and a fun way to spice up breakfast a little bit instead of the same things we always have. The pancakes were good, but the brown-butter syrup...that is heavenly. I'm sure it would be great on waffles, crepes, buttermilk pancakes, french toast, a spoon...

Pumpkin Pancakes with Maple-Pecan-Brown Butter
adapted from Taste of Home Magazine, October/November 2010


Maple-Pecan-Brown Butter
1/2 cup butter, cubed (I used salted)
1/2 cup maple syrup
1/2 tsp. ground cinnamon
1/2 cup chopped, toasted pecans

Pumpkin Pancakes

1 1/2 cups all-purpose flour
2 Tb. packed brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup vanilla yogurt

1. In small saucepan, cook butter until golden brown (about 8 - 10 minutes). Stir occasionally, and don't walk away. Once it starts to brown, it browns very quickly! Remove from heat and add the maple syrup, cinnamon, and pecans.
2. To make pancakes, whisk together eggs, milk, pumpkin, and yogurt. Add dry ingredients and mix just until combined (batter will be lumpy; don't over mix). Drop by 1/4 cupfuls onto hot greased griddle. Cook for about 3-4 minutes (until bubble form on top and keep their shape), flip and cook about 2 more minutes. Continue with remaining batter. Serve pancakes with warm maple-pecan-brown butter and fresh whipped cream.

Pie Crust

Did you know that today is National Pie Day? Don't feel bad, I didn't find out until yesterday. Which means that, naturally, I spent today making some delicious pies. I couldn't make just one, not for an exciting holiday like this. I'll post some of the other recipes over the next week, but I thought I'd start out with this recipe for pie crust. It's a family favorite that I've been making since I was...10 maybe? Maybe earlier, I'm not sure. But it's delicious and if a 10 year old can make it, so can you!

Pie Crust

2 cups flour
1 tsp. salt
1 tsp. sugar
1/2 cup unsalted butter
1/2 cup shortening
1/3 cup milk
1 T. vinegar

1. Mix flour, salt, and sugar in medium bowl.
2. Cut butter and shortening into dry ingredients with a pastry cutter or two knives until mixture forms small crumbs.
3. Add vinegar into milk and let sit for one minute. Add to other ingredients and mix until just combined.
4. Divide dough into two or three balls. Place one ball on lightly floured surface. Roll pie dough into circle about 1/8 - 1/4 inch (depending on how thick you like your crust). Fold in half, then in thirds, and move to pie pan.
5. Fill with your favorite pie filling and bake at 375 degrees for 15 minutes, then decrease temperature to 350 degrees and bake for 45 more minutes. For an unbaked filling (cream filling, pudding, banana cream, etc.) prick the pie crust all over with a fork. Bake at 375 degrees for 12 - 15 minutes or until lightly browned.

Pumpkin Bars

Ok, friends. I've been holding out on you. I made these for my holiday party last weekend and they were my very favorite thing that I made. How favorite? Well...let's just say that I like them so much that I didn't put them all out...or send leftovers home. I hope that you enjoy them as much as I do!

Praline-Pumpkin Dessert
(from Betty Crocker)

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted
fresh, sweetened whipped cream

1. Heat oven to 350 degrees. Spray bottom and sides of 9 x 13 pan.
2. Beat pumpkin, milk, eggs, sugar, and pumpkin pie spice in medium bowl with shisk until smooth. Pour into pan.
3. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top of dessert.
4. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool slightly. Cut into bars and serve warm with whipped cream. Store leftovers covered in the refrigerator.