Pumpkin Pancakes with Maple Pecan Syrup

It's really no big secret to anyone who knows me: Autumn is by far my favorite season of the year. The air just feels alive and brisk and a short walk leaves you craving warm baked goods, hot chocolate, cider, and all sorts of other goodies with either an apple or pumpkin base - YUM!

I came across this recipe...how I came across this recipe...and decided I just HAD to try it out. But I'm not going to lie: these sound much better than they tasted. And I'm probably not going to ever make them again. I think it had to do with the cottage cheese in them - it just did nothing for me.

The Pancakes

The ingredients were simple enough:

flour
salt
baking soda
1 can pumpkin
1 C cottage cheese
1 egg
milk


I combined the dry ingredients first, then blended the wet ingredients until smooth before adding in the dry ingredient mixture, and pouring out the batter into yummy-looking, albeit orange pancakes!

The Maple Pecan Syrup

The syrup consisted mainly of just maple syrup and pecans, with a dash or two of nutmeg.



Overall, a fairly easy recipe, and it wasn't really too complicated, but it isn't something I'll be making again. It wasn't bad or anything, just seemed like a lot of calories for something I wasn't over the moon about.