Batter
2
large eggs
1½
cups buttermilk
1
cup pumpkin purée (preferably Libby’s )
¼
cup (50 g) sugar
3
Tbsp. melted unsalted butter
1
2" piece ginger, peeled, finely grated
1
tsp. vanilla extract
2½
cups (313 g) all-purpose flour
2½
tsp. ground cinnamon
2
tsp. baking powder
¾
tsp. baking soda
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
maple butter and assembly
½
cup (1 stick) unsalted butter, room temperature
4
Tbsp. pure maple syrup; plus more for serving (optional)
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1
cup pecans
Vegetable oil (for pan)
Source : food
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