“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Pumpkin Pancakes

Pumpkin Pancakes

In my house, Thanksgiving flavors extend well into December (and beyond). I happened to have a lot of leftover pumpkin and I wanted to put some of it to use this morning. Thus, pumpkin pancakes. These pancakes are light and fluffy. The pumpkin flavor is subtle; the nutmeg and cinnamon shine through. Add a cup of coffee and the newspaper, and your Sunday morning will be complete.

YIELD: 8-12 pancakes (depending on size)
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes

INGREDIENTS:

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin purée
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


PREPARATION

In a bowl, whip together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda,spices, and salt in a separate bowl. 

Stir into the pumpkin mixture into the flour mixture to combine.  

Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the griddle (using about 1/4 cup for each pancake). Brown on both sides and serve hot.

Pancakes are so easy. 

Top with butter, honey, mascarpone, walnuts, and/or topping of your choice. 

Enjoy.

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