Recipe: Spiced pumpkin pancakes make use of favorite fall flavors
These pumpkin pancakes are a great choice for an autumn breakfast. Debbie Arrington
Our Halloween jack-o’-lantern served its purpose on Thursday night. By Friday morning, it was roasted, mashed and recycled into 10 cups of ready-to-use pumpkin pulp – just in time for breakfast.
Some of that roasted pumpkin pulp went into these hearty pancakes, spiced with (what else?) pumpkin pie spice – the flavor of the season.
What is pumpkin spice? It’s a combination of cinnamon, nutmeg, ginger and cloves, sometimes spiked with a little allspice or mace. For convenience, the ready-made mix works just fine.
(Want to know how to roast a pumpkin? Debbie explains in this previous SDG recipe. Then mash or puree it.)
Spiced pumpkin pancakes
Makes 7 to 8 pancakes
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup cooked pumpkin, mashed (or 1 cup canned pumpkin, but not pumpkin pie filling)
1 egg, beaten
2 tablespoons butter, melted and cooled
More butter to grease griddle
Instructions:
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a smaller bowl, mix together mashed pumpkin and beaten egg. Stir into dry ingredients. Add melted butter; stir until combined.
Heat grill to 350 degrees F.; grease with more butter. Drop batter by large spoonfuls onto the grill. Cook until bubbles start to form, about 3 minutes. Turn and cook until done, another 3 minutes or so.
Serve hot with butter and syrup.
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Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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