It’s cold here and gray.
Its on day like this that I want to bake… A LOT!
One of my favorite ingredients to use this time of year is pumpkin.
The cold weather, moody skies, and bare trees just signal to me that we should eat more pumpkin! One of our favorite recipes that uses pumpkin is Pumpkin pancakes. They are a favorite around here. So much so that I had to triple the recipe. The following recipe is enough for my family of six (3 teenage boys) to have some leftovers, including some for my parents (my mom loves these). You could even put them in the freezer and pull them out for breakfast on another day.
Pumpkin Pancakes (original recipe from Gooseberry Patch Cookbook)
3 cups all purpose flour
6 Tablespoons sugar
6 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 cups milk
1 1/2 cups cooked or canned pumpkin
6 Tablespoons canola oil
Combine dry ingredients in a bowl. In another bowl, whisk eggs, milk, pumpkin, and oil together. Add dry ingredients to the wet ingredients and whisk until almost smooth. Pour batter onto a lightly greased griddle. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 24-30 standard sized pancakes.
Apple Cider Syrup (recipe from Gooseberry Patch Cookbook)
3/4 cup apple cider or juice
1/2 cup brown sugar
1/2 cup corn syrup
2 Tablespoons butter
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered 45 minutes- I hour or until to desired thickness (this is a thin syrup more the consistency of real maple syrup). Let stand 10-15 minutes before serving.
The last time I made the Apple Cider Syrup I doubled the recipe and used the leftovers to make granola. I used the syrup to replace the water and sugar in my recipe. It was really good.