Frosted window panes, ovens baking inside.
Icing free cookies on a plate.
Winter’s on its way. Its filled its days with cold.
Cold for you and for me.
It’s that time of year when the pumpkins explode.
Every store you see seems to pray — Cook Pumpkin.
May your pantry shelves glow orange.
And this blog of mine in three-quarter time
wishes you and yours —
Pumpkin Pancakes, too.
My sincerest apologies for this bad adaptation of the Christmas Waltz — apologies both for the bad adaptation and for Christmas. I love Christmas, but I still proclaim “Too early!” Halloween is just barely over, but red-clad Santa’s and boughs of green have already been filling the air in a thickening, unavoidable fog. Eeeks. Unwittingly I found myself humming this song the other day. As the rules state survival is dependent on heading straight into the storm — look up the song on You Tube and write it into the next post.
Every year whether Halloween, Thanksgiving or Christmas I am somehow left with pumpkin. Searching for recipes recently let me know that I am not alone in this pumpkin patch. Pumpkin flavored muffins, cakes, pancakes, ravioli, ziti, lasagna and more are predominant this time of year. The chosen recipe comes from Saveur who got it from Chef Kenny Shopsin. In parenthesis are what the original recipe called for. I wound up with a very thick batter that had to be spread a bit when being poured onto the skillet in order to achieve the flat as a pancake quality. I am curious to know what following the directions results in.
1 cup all-purpose flour (1 ¾ cup flour)
¾ cup wheat flour (none)
3 tablespoons brown sugar (white sugar)
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon allspice
1 cup pumpkin puree
¼ cup heavy cream (1 cup)
1 ¼ cup milk (½ cup)
1 egg (2 eggs)
Mix together dry ingredients. Whisk in remaining ingredients. Pour ¼ cupfuls onto a hot skillet or griddle.