Pumpkin Pancakes with Pecan Praline Sauce - Episode 225 скачать в хорошем качестве

Pumpkin Pancakes with Pecan Praline Sauce - Episode 225

SUBSCRIBE HERE:    / @inthekitchenwithjohnny   Where else can you find me!? FACEBOOK:   / kitchenwithjonny   INSTAGRAM:   / jonny.photos   TWITTER:   / jonnymejia23   SNAPCHAT: yonny10 Ingredients For the pancakes: 2 cups all purpose flour 2 tsp pumpkin pie spice 1/3 cup brown sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1-1/2 cups buttermilk or milk 2 large eggs 1 cup pumpkin purée 1 tsp vanilla extract 3 Tbsp butter, melted Pecan praline sauce (in the video I halved the recipe) 2 sticks (1 cup/8 oz) butter 1 cup brown sugar 1 cup heavy cream 1/2 cup chopped toasted pecans Instructions For the pancakes: 1. In a large mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, salt and brown sugar. 2. In a large jug or medium mixing bowl whisk together pumpkin, buttermilk, eggs and vanilla until well combined. Pour into dry ingredients and whisk just until combined (don't over-mix). Stir in melted butter. Let batter rest until you make the praline sauce or 5 minutes. 3. Butter a skillet or griddle, pour batter about 1/3 cup at a time onto the pan. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Note: if you don't have pumpkin pie spice you can use 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves For the pecan praline sauce: 1. In a heavy bottomed sauce pan over medium heat, pour butter, heavy cream, and brown sugar and bring to a boil. Reduce heat to low, stir in the pecans and simmer until the sauce thickens, 5 minutes. Note: the sauce thickens more as it rest, so you can put it on the heat again until it thins out. You can use it for many things, such as bread pudding, ice cream etc