Calphalon 1832450, Руководство пользователя

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While the griddle is preheating, mix together the pancake batter. In large
bowl combine flour, brown sugar, baking powder, baking soda, pumpkin
pie spice, and salt. Set aside. In a medium bowl whisk together buttermilk,
pumpkin, vegetable oil, and egg.
Make a well in the center of the dry ingredients. Pour the liquid ingredients
into the well and stir just until combined. Batter will be thick.
Spoon heaping ¼ cup batter (per pancake) onto griddle, spreading into
4½-inch circles.
Cook for 3 minutes or until edges are set, turn and brown on other side
for 3 to 4 minutes or until golden brown and cooked through. Remove with
a heat resistant nonmetal utensil and keep warm for serving. Serve with
“Pecan Cranberry Syrup” or desired topping.
Pecan Cranberry Syrup
Ingredients:
1 cup real maple syrup
½ teaspoon pumpkin pie spice
½ cup chopped pecans, toasted
1 /
3
cup dried cranberries
Method:
In medium saucepan combine maple syrup, pumpkin pie spice, pecans and
cranberries. Cook and stir over medium heat until mixture boils; reduce heat
and simmer for one more minute. Remove from heat to serve.
Makes about
1¼ cups