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1
In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside.
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2
In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended.
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3
Add to dry ingredients and whisk just until smooth.
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4
Pour batter by 1/4 cupful onto greased hot griddle.
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5
Turn when bubbles form on top; cook until the second side is golden brown.
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6
Meanwhile, to make sauce, melt butter in a large skillet.
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7
Add bananas and pecans and saute 2 minutes.
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8
In a small bowl, stir together lemon curd and water.
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9
Add to skillet and cook 2 minutes or until sauce is bubbly.
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10
Serve sauce over pancakes.
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11
NOTE: If you cant find Dickinsons Country Pumpkin Butter here is a recipe you can try.
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12
FAST PUMPKIN BUTTER: 2 TB light brown sugar, packed 1 TB granulated sugar 1/4 tsp allspice 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp fresh ground nutmeg 1/8 tsp ginger 2 TB water 3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well.
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13
Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted.
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14
Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes.
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15
It will be very hot!
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16
Serve warm or at room temperature.
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17
Store tightly covered in the refrigerator for up to a week or freeze for up to two months.
