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Egg Harbor Cafe's pumpkin pancakes are available for a limited time. Mark Black | Staff Photographer |
31/2 cups prepared pancake batter
½ cup canned pumpkin puree
1½ tablespoons sugar
⅛ teaspoon pumpkin pie spice
About 1 cup peacan halves
Cinnamon sugar
Butter, softened
Whipped cream
In a large bowl, mix pancake batter with pumpkin puree, sugar and pumpkin pie spice.
Spray a heavy griddle with nonstick spray and bring up to medium hot. Ladle 3 ounces batter straight down on the griddle. Add 4 to 6 pecan halves evenly across each pancake. Flip your pancakes when bubbles appear around the edges.
Continue to cook pancake for an additional 2 to 3 minutes or until evenly brown on both sides. Transfer pancakes to plates, sprinkle with cinnamon sugar then top with softened butter and whipped cream.
Makes about 14 pancakes.
Chef Jon Steinberg, Egg Harbor Cafe, Glenview
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