i have been waiting very patiently for the weather to change. autumn is here, but taking its sweet time to get good and chilly, or wet. i’m not complaining. but today’s foggy, 35-degree morning was almost too wonderful! it’s absolutely glorious weather fall out there. token pumpkin goodies abound.
they must.
i’m pretty sure we ate these little babies year-round when i was growing up (they were always my favorite). but october is a perfect time to make them. i don’t have my mom’s recipe, so my dear friend martha stewart came to the rescue. i was skeptical, at first, of the spice listing — i dislike recipes that overload on cinnamon and nutmeg til you never want to eat pumpkin pie again in your life. but i followed martha’s instructions faithfully and these pancakes are perfect! so tender, maximum pumpkin flavor. i really, really like the cloves in there…. just a hint of gingerbread men in each bite.
i like that these require only standard pantry staples, and whipping up a batch takes moments. doesn’t hurt that the batter is low in fat, and pumpkin is super-good for ya! loaded with vitamins A and C, fiber, antioxidants, folates, and lots of other goodies i can’t spell. i served these pancakes with over-easy eggs (thanks to my mom’s cute little hens) and turkey breakfast sausage patties for a super-quick dinner.
(our dog also enjoyed some of the breakfast sausage, stolen from our plates while we were snapping photos. when i found him, his cheeks were stretched full of sausage like a little chipmunk. i almost hope he had a stomach-ache! but i love that little rascal.)
Pumpkin Pancakes
adapted from Martha Stewart
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon each cinnamon, ground ginger, and salt
- 1/8 teaspoon ground nutmeg
- pinch of ground cloves
Blend dry ingredients together in a bowl. In a second bowl or measuring cup, whisk:
- 1 cup milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Gently stir into dry ingredients. Melt a little butter (bacon fat would be better! you already got your antioxidants so you’re safe against bacon right?) in a large skillet over medium, until it’s sizzling a little. Pour or ladle 1/4 – 1/3 cup of batter for each pancake. When they’re bubbling on top, they’re ready to flip. Serve in a stack as tall as you can eat.
leftovers rating: A
we had a few pancakes leftover, and put them in the fridge in an airtight container. they reheat beautifully the next day in the toaster. see — dinner and breakfast! you’re welcome.
