Wednesday, October 2, 2013

Pumpkin Season Returns

Pumpkin Season has returned!  I am in love with fall.  I cannot put into words how much I missed the fiery yellow, orange and red leaves, the crisp fall air with just a hint of woodsmoke, harvesting root vegetables from the garden, and picking apples.

But nothing says, "FALL" to me like pumpkin.  There's something incredibly comforting about pumpkin (especially when combined with cinnamon, nutmeg and clove). 

Pumpkin was created to compliment a mug of hot cider or coffee, a flannel shirt, and cozy wool socks. Throw in a good book and a wood stove and I'm in heaven.

Maple leaf, woodsmoke, 42 degree, cinnamon-scented heaven.

In honor of my favorite season, Pumpkin Season, I created this recipe.  It was amazing, to say the least.  Around here, M and I enjoy pancakes, regardless of what time it is.  Breakfast? Of course.  Lunch? Dinner?  Why not?!  Anytime is a good time for pancakes.

I topped my stack with a drizzle of pure maple syrup and some crushed pecans. M, of course, went with the classic - maple syrup only.  He's a classy kind of guy like that.

I savored every hearty, pumpkin-y bite. Yes, I'm making up words. 

This is fall on a plate. I'm done posting and I'm going back for seconds.  Shh... don't tell! The baby is napping and I have a good book waiting for me.  Now, where did I put my socks?

Pumpkin Oatmeal Pancakes
by Raye
Prep Time: 10 minutes
Cook Time: 10-15 minutes, depending on the size of your griddle

Ingredients (12 (4 in) pancakes)
  • 3/4 c. old fashioned oats
  • 1/2 c. white whole wheat flour
  • 1/2 c. unbleached all purpose flour
  • 2 Tbsp Rapadura or brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch ground clove
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 c. pumpkin purée
  • 1/2 c. plain yogurt
  • 1/2 c. milk
  • 1 egg
  • Preheat griddle over medium heat.
  • Stir together oats, flours, spices, salt, baking powder, baking soda and sugar.
  • In a separate bowl, whisk together pumpkin, egg, yogurt and milk.
  • Stir wet ingredients into dry ingredients just until combined; it's ok if it's a little lumpy. Add a little more milk if necessary to achieve your preferred consistency.
  • Using a 1/4 cup cookie scoop (or 1/4 cup dry measuring cup), scoop batter onto griddle. Cook for approximately 1 minute until bubbles on the surface begin to pop and edges look dry.
  • Flip and cook an additional minute or so, until done. Remove to a baking sheet or oven proof platter and keep warm in a 200 degree oven until ready to serve.
  • Serve with your favorite pancake toppings (I suggest maple syrup and chopped pecans, but you choose!). Nutrition facts are based on a 4 (4-inch) pancake serving size, sans toppings.
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  1. This is probably one of my favorite ever of your posts. You got it all in: talking about fall, a yummy recipe, even yummier pictures, and a fun tone to your writing. Miss you!!!

    1. LOL, thanks! Sometimes the muse is with me... sometimes the muse has moved to Hawaii with my brain and left me here. :-) Miss you too!


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