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Archive for the ‘pancakes’ Category

Whenever I want to fix a big breakfast on the weekend, I think of sausages and pancakes, AKA “flapjacks”. The sweet maple syrup and slightly sweet pancakes need a good helping of savoriness to counteract the sugary food. I always make my pancakes from Bisquick, instead of pancake mix so I can control the amount of sugar. I usually use less than called for in the recipe on the box so they aren’t sickly sweet.

I fix “little piggies” which is what my mother always called sausage links. I can get up earlier than everyone, simmer the sausages in water, then stick them in a low oven to keep warm while all the lazybones sleep. Then I get the pancake ingredients ready, haul out the two griddles I have, and get everything else all set.

My sister used to have a neighbor, Larry, who must have been dyslexic or something like it. He always called pancakes “pan-a-kees”. We thought that was so funny that we now refer to pancakes as pan-a-kees. Because it has now become a habit, we probably have used the new name in front of people who now think we are out of our ever-lovin’ minds. Let that be a lesson to you. DO NOT adopt the name pan-a-kees!

One Thanksgiving found my husband and I spending the holiday in a quiet cabin hideaway for a few days. A short trek to the lodge for meals was enjoyable, even through the frost and light dusting of snow. One morning we were served pumpkin pancakes. They were delicious and a special treat.

Once home, I found several recipes for pumpkin pancakes and the following one, from Martha Stewart, is my favorite. The recipe calls for pumpkin puree. I use Libby’s canned pumpkin. You will have most of the can leftover so find another recipe that uses the puree so as not to waste it. I usually make a pumpkin soup a few days later to take advantage of the available puree. I will try to provide a soup recipe later.

In the meantime, get some good sausage cooking, and try these pancakes. Hope you like them.

 

PUMPKIN PIE PANCAKES

Whisk the following ingredients together:

1 1/4 c. flour

2 T.sugar

2 t. baking powder

1/2 t. cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

1/2 t. salt

pinch cloves

Now whisk the rest of these in another bowl:

1 egg

6 T. pumpkin puree

2 T. melted butter

1 c. milk

Fold the egg mixture into the dry ingredients. Butter or oil your skillet or griddle over medium heat. Pour 1/4 c. batter/pancake onto the hot surface. Cook 2-3 minutes on each side. Serve with butter and syrup.

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pumpkin21.jpg
Halloween’s coming, halloween’s coming, skeletons will be after you.
Witches’ hats and big black cats, ghosts and gobelins too.
O-O-O-O-Ooooh! Boo!

That’s the little halloween ditty I’ve been singing to my grandkids the past few weeks. They are so excited about trick or treating this year in their little costumes, one a ninja and the other a princess. To keep them in the halloween spirit, I’ ve decorated my house with ghosts, witches, bats, skeletons, and of course pumpkins, both real and artificial.

I thought this would be a good time to share some ideal fall recipes using pumpkin, the canned pureed variety, not the fresh. I have several recipes we enjoy, especially at this time of the year. Some are sweet, some savory.

Yesterday, for example, I prepared pumpkin cupcakes with a cream cheese frosting. These would be good trick or treat gifts for those children who know you well enough to be allowed to accept homemade treats. Unfortunately, the days of giving all kids apples, homemade cookies or popcorn balls are long gone. A few maniacs have spoiled that for us with their vicious tricks of pins, razor blades, and drugs hidden in goodies.

Another favorite, which we enjoyed one year at the delightful Inn at Cedar Falls in the Hocking Hills of Ohio, is pumpkin pancakes. I found a Martha Stewart recipe for it that I have made a few times when I have a partial can of pumpkin left over from making something else that calls for pumpkin puree. I will probably make them this week because I have what is left over from making the cupcakes.

Here is the recipe from Martha Stewart for “Pumpkin Pie Pancakes”.

Whisk together:
1 1/4 c. flour
2 T. sugar
2 t. baking powder
1/2 t. cinnamon
1/2 t. ginger
1/2 t. salt
1/2 t. nutmeg
pinch cloves

In a separate bowl, whisk together:
1 egg
6 T. pumpkin puree
2 T. melted butter
1 c. milk

Fold egg mixture into dry ingredients. Butter or oil a griddle or large skillet and heat over medium heat.

Pour 1/4 c. batter into skillet for each pancake. (Don’t crowd the skillet.) Cook 2-3 minutes for the first side and 2 for the second.

Serve with butter and maple syrup.

Nummmmmy! I like this with crisp bacon for that good sweet/salt combo that really hits the spot on a cool autumn morning.

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