Whenever we disappear for awhile on the blog, it's usually for one of two reasons: 1. we have illness or injury at our house that changes the list of priorities, and thus the blog takes a "back burner" or 2. we're much more enveloped in spending time with family, again shifting priorities and leaving the poor blog to fend for itself. In the past two weeks, we've had both. So forgive me for the long silence. We're back.
These pictures are old and horrible, but since pancakes are hard to do wrong (even with awful pictures), I'm posting it anyway. I promise they'll taste better than I photographed them eons ago.
This is a simple, yummy twist on a universal favorite. It adds a little fall flavor and spicy spunk to an otherwise quick and easy breakfast.
As always, start with mixing the dry ingredients. Today we're adding some lovely sweet spices.
All mixed!
Then combine the wet ones (including pumpkin!).
Mix those wet ingredients well!
Pour the wet ingredients into the dries,
(including milk [or water, if using dry milk powder])
and give it a gentle stir.
Spoon some batter onto a greased and hot griddle.
Flip 'em when they start to get golden underneath (not burned like my first couple were...).
They'll have a nice orangey hue with a light brown tan on either side. Drizzle with maple syrup for a simple, yet delicious, combination.
from allrecipes.com
2 cups flour
3 T brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cups milk (or water + equivalent milk powder mixed with dry ingredients)
1 cup pumpkin puree
1 egg
2 T oil
2 T vinegar
Combine dry ingredients in medium mixing bowl. Mix together. Add wet ingredients to glass measuring cup and mix well. Pour wet ingredients into dry ingredients, then stir gently until just combined. Spoon onto greased, hot griddle. Flip when golden on underside. Serve warm with maple syrup.