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 Jan. 12
Once the winds die down, it’s good winter gardening weather with plenty to do:
* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.
* Now is the time to prune fruit trees. (The exceptions are apricot and cherry trees, which are susceptible to a fungus that causes dieback. Save them until summer.) Clean up leaves and debris around the trees to prevent the spread of disease.
* Prune roses, even if they’re still trying to bloom. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.
* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.
* After the wind stops, apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.
* This is also the time to spray a copper-based fungicide to peach and nectarine trees to fight leaf curl. (The safest effective fungicides available for backyard trees are copper soap -- aka copper octanoate -- or copper ammonium, a fixed copper fungicide. Apply either of these copper products with 1% horticultural oil to increase effectiveness.)
* When forced bulbs sprout, move them to a cool, bright window. Give them a quarter turn each day so the stems will grow straight.
* Browse through seed catalogs and start making plans for spring and summer.
* Divide daylilies, Shasta daisies and other perennials.
* Cut back and divide chrysanthemums.
* Plant bare-root roses, trees and shrubs.
* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.
* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.
* Plant bare-root asparagus and root divisions of rhubarb.
* In the bulb department, plant callas, anemones, ranunculus and gladioli for bloom from late spring into summer.
* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.
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