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Granny's Pumpkin Pancakes

2 cups pecan  halves  
2 tables pure maple syrup  
3 tablespoons superfine sugar  
1 teaspoon baking powder 
1/4 teaspoon salt  
1/2 teaspoon baking soda 
1 3/4 all purpose flour   
2 large eggs   
1 3/4 cups of buttermilk    
1 15-ounce can pumpkin puree  
1 teaspoon vegetable oil  
                               
 place pecans in a large dry skilletover medium heat. Stir until warm spoon syrup on top and stir until coated
Baking powder, salt, baking soda, and flour. stir to  blend 
 In another large bowel whisk together eggs and buttermilk. Add pumpkin puree. add flour mixture and whisk until smooth
 Heat a heavy skillet or griddle, and coat surface with oil. Pour scant1/4 cup measures of batter to make 3-inch diameter disks.
5) When pancakes are lightly brown ( after about 2 min.), flip them over and cook1 1/2 to 2 min.

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I have often depended on the blindness of strangers.

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