Pumpkin Pancakes With Sticky Maple Pecans
Source: Nigella Lawson

2 cups pecan halves
2 tablespoons pure maple syrup, more for drizzling
3 tablespoons superfine sugar
1 teaspoon baking powder
3/8 teaspoon salt
1/2 teaspoon baking soda
1 3/8 cups all-purpose flour
2 large eggs
1 3/8 cups buttermilk
1 (15 ounce) can pumpkin purée
1 teaspoon vegetable oil.

Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate. In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend. In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth. Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks. When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil. Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.

Yield: 6 servings (about 40 pancakes).