So the day of thanks has come and gone, and you’re probably still recovering from the celebratory meal. Welcome to the holidays and the bounty of leftovers that come with it.
Many recipes at this time of year have to do with leftover turkey but overlook the supporting cast from that Thanksgiving meal. Yet those pantry extras deserve just as much respect and can allow for even greater culinary creativity.
Take that canned pumpkin purée, for example. While most people will use it to make pie, canned pumpkin adds a delicious sense of the fall season to other foods such as breads, cookies, and soup. Or even pancakes.
Pumpkin and pancakes may seem unlikely partners at first, but the purée blends seamlessly into the batter. When cooked, you get orange-hued pancakes that are autumn on a plate. I like to add pecans, another staple of the season easily found in markets, for a bit of crunch and extra flavor.
With this recipe, you can quickly and easily use that extra can of pumpkin purée (or have a reason to try the stuff in the first place) and load up on some breakfast carbs ahead of the holiday madness.
Let’s make some pumpkin pecan pancakes.