Thanks for your congratulations yesterday everyone Although my good news is secret it means a lot that y’all sent your well wishes already. Don’t worry I’ll be able to announce it soon enough.
I’m off work today and that feels fabulous. After a quick trip to Starbucks I came home to make some delicious pumpkin pancakes. Have you seen the Holiday Starbucks cups? Check out the cardboard sleeve.
“Stories are gifts, SHARE!” I couldn’t agree more. That’s why I wake up every morning and write this blog. I LOVE sharing stories. I LOVE writing. So today I have a story to share, a recipe to share, and a cooking tip to share.
Pancakes makes me think of my childhood. Pancakes were my dad’s expertise. We made them many many Sunday mornings. In fact the pancake page in the cookbook was all dog eared and covered with dry batter. I think he only opened the page for me and my brother, because I’m pretty sure my dad knows the recipe off by heart.
What was so special about our pancakes is that they were FLYING pancakes. How did they fly you ask? After cooking my dad would take a pancake and use the spatula to throw the pancake as high as possible and we would have to catch them on our plates. (Brad has told me that due to my extreme clumsiness that I am under no circumstances to throw a pancake at him.)
So no photos of me throwing pancakes, but I do my have my favourite pumpkin pancake recipe to share with you.
Non Flying Pumpkin Pancakes
- 1 cup whole wheat flour
- 1 tablespoon sugar
- a pinch of salt
- 1 1/2 teaspoons of baking powder
- pumpkin pie spice or cinnamon and nutmeg (as much as you like!)
- 1 beaten egg
- 1 cup milk
- 1 tablespoon of oil
- 1/2 cup of canned pumpkin
Mix the dry and wet ingredients separately. Then pour a little of the wet mixture at a time into the dry mixture and keep stirring. As long as you’ve stirred everything together, you’re good to go – lumps are okay. Very lightly grease a frying pan or skillet. You can make your pancakes any size you want. You might have to pour a little bit of water into the batter to thin it out. It depends how thick you like your pancakes. Pour onto the skillet and cook about three minutes each side.
A tip to share: When you see bubbles starting to form then it’s time to flip. (That tip is from my dad, not me)
Then you will have perfect golden pumpkin pancakes. Add any topping you like. I’ve done almond butter, yogurt, but today it was just pure delightful maple syrup.
What foods remind you of your childhood?