Rainy weekend mornings inspire me to create something warm and comforting for breakfast. I love to allow the scent of something delicious cooking in the kitchen lure my sons from their beds in the morning.
I figured out a great way to do that this morning: pumpkin pie pancakes, sizzling gently in my skillet. They smelled so lovely, with the fragrance of cinnamon and nutmeg floating in the air in my kitchen, and they tasted so delicious and…dare I say it?…like autumn had finally arrived in Texas.
And who knows where a country road in Texas might lead you on a cool autumn day? Here’s some fuel to get you started:
Pumpkin Pie Pancakes
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 tsp ground cloves.
- 1 cup milk (for thinner pancakes, use 1 1/4 cups milk)
- 1/2 cup canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Combine flour, sugar, baking powder, salt and spices in a medium mixing bowl.
In another mixing bowl, whisk the egg into the cup of milk, then gradually mix in the melted butter. Whisk in the pureed pumpkin.
Fold the wet ingredients into the dry, and stir only until no lumps of flour are present. Don’t overblend.
Place some oil or melted butter in skillet (just enough to cover the bottom). Heat over medium heat. When oil or butter sizzles when a drop of water is dropped into the skillet, it’s ready!
Pour in 1/4 cup batter for each pancake.
Cook about 2 minutes per side; serve with butter and syrup. (at my grandfather’s house this would have been pure maple syrup. At my house, my mom used Log Cabin syrup. The taste of it still takes me back to those days in her kitchen!)
Makes 8 to 12 pancakes.
A side of bacon…maple bacon, perhaps….would be even more perfect!
You may also like: Simple, fragrant cinnamon apple bread
Copyright 2012 Stephanie Hill-Frazier. All rights reserved.