Sunday, November 15, 2009

happy 1st anniversary to us! :)

Today is our 1st wedding anniversary! Woohoo, we made it!  Of course the first year had its challenges as we adjusted to married life, but I can say with confidence that it has been the most exciting year of my life by far. Hubby works so hard for us so I like to keep him happy and full with my cooking experiments...he never complains and is my biggest fan! I love you, sweetie!!!

This morning I wanted to make something a little different for breakfast since it is a special day but didn't have a lot of time as it is a church morning. So with an idea in mind I set out in search of a pumpkiny, spicy pancake- and I found these. They are so perfect for this time of year and really add a different flavor to your every-day pancakes without an overbearing allspice taste. Trust me, these are a winner!!

Pumpkin Spice Pancakes
adapted from Joy the Baker Blog

1 1/4 cup all-purpose flour
(OR ¾ AP flour & ½ whole wheat flour)
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
1 egg
2 Tablespoons vegetable oil or melted butter

Step 1: Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl. In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.  
Step 2: Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don’t worry if you have a few lumps.  You don’t want to over beat the batter, it’ll produce tough pancakes.  
Step 3: Let the batter sit for 10 minutes while you heat the skillet [I skipped this step].  Over low-medium heat, melt a tablespoon of butter or vegetable oil.  Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.
Once browned and cooked through place pancakes on an oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked. Serve with whipped cream and cinnamon sugar or maple syrup.  Delicious! 

1 comment:

  1. I love pumpkin anything! I get excited about the holidays because everyone wants to make food to resemble the season! I had Pumpkin doughnuts Saturday.
    It's great that you have a little food blog. Happy Anniversary!