Spiced Pumpkin Pancakes with Maple Crunch Pecans

To make the Pancakes

1. 1. In a large mixing bowl, whisk together milk, pureed pumpkin, egg, oil, and vanilla essence.
   2. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda/bicarb soda, pumpkin pie spice and salt.
   3. Stir dry ingredients into the pumpkin mixture until just combined.
   4. Heat a  nonstick frying pan over medium to low heat. Pour or spoon the batter onto the pan, using approximately 1/4 cup for each pancake.
   5. Cook each pancake until the surface of pancake start to bubble, about 2-3 minutes if you are cooking these on a moderate temperature. I found they tended to burn if the heat was up to high, also the lower the temperature means they will cook evenly all the way through.
   6. Flip and continue to cook until done and serve warm with the Maple crunch pecans and your favourite  ice cream.
   7. Serve warm.

For the Maple Pecans

1. Combine the maple syrup, pecans and seasoning in a large non stick fry pan or saucepan.  Toss all of the ingredients together until the pecans are evenly-coated and all of the spices have dissolved into the maple syrup.
2. Bring the mixture to a simmer – this means small slow bubbles, not a vigorous boil.
3. Continue simmering until most of the syrup has evaporated.  Then reduce heat down to a very slow simmer  and cook the mixture for about 20 minutes, stirring every few minutes until the liquid in the maple syrup has completely evaporated and its sugars have crystalized. The mix and nuts should be dry and toffee like on the outside.
4. Pour the pecans onto a tray or similar covered with baking paper.  Break apart the clumps of nuts with a fork and allow the nuts to completely cool.
5. Break up the nuts to sprinkle onto the pancakes and store the remaining in an airtight container for about 2 weeks.

Top the pancakes with your favourite ice cream, a handful of the Maple crunch pecans and more maple syrup or syrup pof your choice.