This weekend, I turned to Fall.
I wore boots and sweaters, looked at Halloween decorations (Silas informed me today that he wants to decorate inside and out), and made pumpkin pancakes.
I, apparently, have had this recipe for 5 years and never made it, and it turned out to be worth saving. I don't usually love heavily ginger/cinnamon/nutmeg things (like real, not big train, chai tea, good earth tea, or strong gingerbread), and despite the decent dose of spices involved, these pancakes strike a perfect flavor balance.
Pumpkin-Ginger Pancakes (with Ginger Butter)
from Sunset Magazine, January 2005
1 c flour
2 T packed brown sugar
1 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground nutmeg
1/4 t salt
3/4 c milk
3/4 c canned pumpkin (I misread this and used 3/4 a can -- may have been thicker, but still
1/4 c plain yogurt (I only had vanilla, also worked)
2 T butter, melted
-in large bowl, combine flour, b. sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt
-in another bowl mix egg, milk, pumpkin, yogurt and butter until well blended
-stir egg mixture into flour mixture until evenly moistened
-cook 4" pancakes over medium heat, 2-3 min per side
Candied Ginger Butter (I didn't make this)
-in a bowl with a wooden spoon, stir 2 T finely chopped candied ginger into 1/4 c soft butter
-chill until firm before serving