Tag Archives: cooking breakfast

Pumpkin Pecan Pancakes from Williams-Sonoma

28 Feb

In honor of IHOP’s National Pancake Day, I decided to review one of my favorite pancake mixes. Yup, that’s right folks, Mrs. Dish Dash Dime isn’t always making things from scratch, I’m just always trying to make things yummy and easy. And this recipe couldn’t be an easier or tastier way to celebrate such a carbo-laden day.

Sometimes, I like a little help in the kitchen. That’s where Williams-Sonoma’s Spiced Pecan Pumpkin Waffle & Pancake mix make my life a bit easier. This flavorful blend of spices has become a favorite in this household.

The directions are straight forward and simple. Combine the mix with butter, eggs, and milk to make pancakes or waffles.

For me, I wanted to make a small batch of pancakes for my hungry hubby. To make the smaller batch, I combined 1 cup of mix with 2 tablespoons melted butter, 1/2 cup of skim milk, and 1 egg, separated. I separate the egg because I fold in the egg white at the end.

The recommended portion on the mix makes 9 5-inch pancakes, using 2 1/4 cup of mix.

I used a whisk to add some air to my egg white to give the batter a light and fluffy texture.

Then combine them with a batter blender, being very careful to not over-beat. The egg white should be gently added in as a last step. The smell of the batter should be heavenly at this point.

Heat a skillet to medium high and spray with vegetable oil. Carefully pour out whatever size pancakes you desire. I like smaller ones because they are easier to flip. But if you have a griddle, make those giant ones and flips away.

The pancakes are ready to be flipped when bubbles form and stay. Be sure to watch the heat on the pan. Too high and they’ll cook too fast to cook all the way through. Too low heat, and the texture will turn out funny.

Enjoy them plain, with warm maple syrup. For non-maple syrup connoisseurs, my hubby prefers blueberry syrup or plain. Apple preserves would also make a great topping. Or for a desert, make Belgian waffles with the mix and top with vanilla bean ice cream and caramel sauce.

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