Maple Pumpkin Pancakes with Cranberries and Butter Pecan Syrup

Ingredients

• 1½ cups (225 g) all-purpose flour
• ½ cup (50 g) regular rolled oats
• 2½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• Pinch of fine salt
• 1 cup (250 mL) 2% milk
• ¾ cup (175 mL) pure pumpkin purée
• ¼ cup (60 mL) maple syrup, plus extra for serving
• 2 large eggs
• ¼ cup (60 g) unsalted butter, melted (still warm is ok), plus extra for the pan and serving
• 2 cups (220 g) fresh or frozen cranberries

Butter Pecan Syrup:

• ½ cup (125 mL) maple syrup
• 2 Tbsp (30 g) butter
• Pinch of cinnamon
• ¾ cup (75 g) chopped, lightly toasted pecans

Directions

1. Preheat the oven to 200°F (93°C) and have a heatproof platter ready.
2. In a large mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, nutmeg, allspice and salt.
3. Add the milk, pumpkin, maple syrup and eggs to the bowl and whisk until evenly combined. Whisk in the melted butter. Let the batter sit for 5 minutes to allow the oats to absorb some of the liquid—the batter will be thick.
4. Heat a non-stick skillet on medium heat for a few minutes, then add enough butter to melt into a sheer layer over the pan. Drop ¼-cup (60 mL) portions of batter into the pan, leaving at least 2 inches (5 cm) between the pancakes for spreading. Gently press six to seven cranberries into each pancake. Cook the pancakes for 4 to 5 minutes, until you can lift them easily to check the browning on the bottom (you can adjust your heat, if needed), then flip the pancakes over to finish cooking for 3 to 5 minutes more.
5. Transfer the cooked pancakes to the platter and hold, uncovered, in the oven while you continue to cook the remaining batter. Serve the pancakes warm with maple syrup.

For the Butter Pecan Syrup:

1. Heat ½ cup (125 mL) maple syrup with 2 Tbsp (30 g) butter and a generous pinch of cinnamon until the butter has melted, then stir in ¾ cup (75 g) chopped, lightly toasted pecans.