Posts Tagged ‘pumpkin pancakes’

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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