I so wish this computer hasn’t been this temperamental all year. Several times I attempted to put up a post last week, and all of those times ended in computer hangups. I think we know what will be on my list for Santa in a few months. There’s so much I wanted to share with you from my kitchen and our lives. Let’s begin with…
It’s October! It’s one of the most exciting months of the year in our home, thankfully, since I’m already feeling the blues from the declining light and shorter days. But with my baby girl turning 18 over the weekend, how can there be time for gloom? Louisa can vote in the election in three weeks – I’m sure it will be memorable for many reasons after this insane election year. October also brings Halloween with candy on every desk, hiding under every book, lurking in the back of the cabinets. Ooops, did I just reveal too much? Plus, you may recall that on Halloween we celebrate Joe’s birthday too! So cake! Cake! And more reasons for cake. Just thinking about it makes me smile.
But, do you need more reasons for excitement? One of my favorite childhood classics is on this Wednesday night, “It’s the Great Pumpkin Charlie Brown.” Maybe this year the Great Pumpkin will finally show up for faithful Linus in that sincere pumpkin patch.
What? You still haven’t caught the October fever? Okay, two words… Pumpkin Pancakes. They really don’t work the rest of the year but October and November are the months to indulge, as we have several times already. I know we are offered pumpkin spice everything during this season, but I really like these pancakes because they give you the flavor without the overdose of sweet. Unless you drench them in your favorite syrup. That’s between you and your sweet tooth. I’ve made them with purchased pumpkin pancake mix, but there’s really no good reason to look for a pumpkin pancake mix. Not when this recipe is so easy.
If your family doesn’t eat breakfast together, I believe these would make a perfectly acceptable dinner. At least they would in this house. Happy October!
- 1.25 c flour
- 2 tbs baking powder
- 2 tsp sugar
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp salt
- 1 pinch ground cloves
- 1 cup whole milk
- 6 tbs canned pumpkin
- 2 tbsp melted butter
- 1 egg
- 1 tsp unmelted butter
- Maple or pancake syrup
- Whisk together dry ingredients in a medium bowl. In another bowl whisk together the remaining ingredients. I use a 2-cup measuring cup to measure the milk and add in the other ingredients to limit clean up.
- Heat skillet over medium heat and add 1 tsp butter, gently pushing it around with my spatula to coat skillet as it melts. Ladle batter onto prepared skillet for each pancake. Cook approximately 2 minutes per side.
- Serve with warmed syrup and butter, if desired.