Fairbanks House Pumpkin Pancakes with Caramel Pecan Topping by Bill Hamilton of Fairbanks House

Dec 29, 09 | 1:59 am

By Bill and Theresa Hamilton

Merry Christmas to you all and we hope that you will enjoy the Fairbanks House Pumpkin Pancakes with Caramel Pecan Topping.

of Bill and Theresa Hamilton

Ingredients

• 2 cups buttermilk pancake mix
• 2 eggs
• 1 cup milk
• 15 ounces canned pumpkin - not pumpkin pie filling
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg

Method of Production

Preheat griddle to 350 degrees.  Blend dry spices separately, then combine all ingredients except milk in mixing bowl.  Mix on medium speed until well blended. Gradually add milk until mixture is smooth.  Grease griddle with butter.  Cook pancakes until puffed and dry around edges.  Turn and cook other sides until golden brown.  Makes about twelve 4-inch pancakes.

Caramel Pecan Topping

Ingredients

• 1/2 cup brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/4 cup chopped pecans

Method of Production

To prepare caramel pecan sauce, combine all ingredients, except pecans, in saucepan over medium low heat. Stir occasionally and heat to boiling.  Remove from heat and stir in pecans.  Ladle over warm pancakes.

Enjoy!


About Fairbanks House

Fairbanks House, an elegant bed and breakfast on Amelia Island, Florida, celebrates the holidays in high fashion with a tree in every room, thousands of lights and special recipes served throughout the season.  This Pumpkin Pancake recipe is prepared every Thanksgiving, Christmas (and Halloween) at the inn for a special treat for our guests.  It's prepared by innkeeper, Bill Hamilton, who has owned Fairbanks House with his wife, Theresa for 12 years. For more information, please visit www.fairbankshouse.com.