Nigella Lawson - Pumpkin Pancakes with Sticky Maple Pecans 091204 Pumpkin Pancakes with Sticky Maple Pecans The British chef offers heavenly recipes to warm up your holiday table Nigella Lawson, "Nigella Christmas" Makes approx. 30 Although these pancakes are perfect for a brunch with a party feel, to be honest, I feel they can be eaten at any time. Add a little ice cream or whipped cream and you have a pretty fantastic supper-party pudding, too. What I like about them particularly is that without too much of an initial shopping expedition you can be sure you have the wherewithal to make these as and when: maple syrup and canned pumpkin puree are stashed in the store cupboard; buttermilk has a pretty long life in the refrigerator, or you could simple add a teaspoon of vinegar to ordinary milk and let it stand, souring, for five minutes or so before proceeding. And these are special. Pumpkin pancakes are to ordinary breakfast pancakes as a comforter is to a blanket. The sweet pureed flesh blends with the sour tang of buttermilk to make a pancake that is fleshy and downy and supersoft. You could, of course, eat these any way you so wish, but topped with pecans that have been tossed in a hot pan with maple syrup and doused with more maple syrup, is the best way I can think of. Its probably easiest to make these before people appear and just stash them, covered loosely with foil and interleaved with parchment paper, in a low oven (say 250F), for 45 minutes to an hour ...
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