A guest post from Jen Tilley, the blogger at howto-simplify.com
I don’t
know about you but when it comes to fall, I cannot get enough of
pumpkins. I have pumpkins strewn about my house, can after can of
pumpkin puree in my baking cupboard and four real pumpkins that are
ready and waiting to be carved. My life becomes engulfed by pumpkins
this time of year and it could not make me a happier girl. —
Call me crazy but if it were up to me, I would probably have pumpkin
and fall decor in our house year-round. I would like to think that my
house seems very warm and inviting all the time; however, adding
touches of fall decor here and there makes me never want to leave the
house. As soon as the door is opened, the warmth and comfort welcomes
me home with open arms.
I also can’t forget to mention the smells of fall. Aren’t they just
incredible? Sugar and spice and all that’s nice…that’s what fall is
made of. Everything from fall-scented candles to cinnamon sticks to
pumpkin pie, apple cider doughnuts and apple tarts…the scents of the
fall season are hard to beat.
As for the tastes of fall, ever since I spotted cans of pumpkin puree
in my local grocery store, I’ve been trying to think of ways to put it
to use…and let me tell you, it hasn’t been difficult. So far I’ve
made Pumpkin Streusel Bars, Pumpkin Spice Muffins and Pumpkin Bars with Cream Cheese Frosting.
I began to realize that I kept creating one baked good after another.
Since pumpkin puree is so versatile and perfect for both sweet and
savory dishes I decided to whip up a batch of pumpkin pancakes and
slather them with butter and maple syrup…and let me just say, I’m so
happy I did.
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg
Directions:
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
- Serve with butter and maple syrup.
Get more great recipes from Jen at Howto-Simplify.com
