Calphalon HE400CG Guide De L'utilisateur page 23

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
cup dried cranberries
1 /
3
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
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