Call me crazy but if it were up to me, I would probably have pumpkin and fall decor in our house year-round. I would like to think that my house seems very warm and inviting all the time; however, adding touches of fall decor here and there makes me never want to leave the house. As soon as the door is opened, the warmth and comfort welcomes me home with open arms.
I also can’t forget to mention the smells of fall. Aren’t they just incredible? Sugar and spice and all that’s nice…that’s what fall is made of. Everything from fall-scented candles to cinnamon sticks to pumpkin pie, apple cider doughnuts and apple tarts…the scents of the fall season are hard to beat.
As for the tastes of fall, ever since I spotted cans of pumpkin puree in my local grocery store, I’ve been trying to think of ways to put it to use…and let me tell you, it hasn’t been difficult. So far I’ve made Pumpkin Streusel Bars, Pumpkin Spice Muffins and Pumpkin Bars with Cream Cheese Frosting. I began to realize that I kept creating one baked good after another. Since pumpkin puree is so versatile and perfect for both sweet and savory dishes I decided to whip up a batch of pumpkin pancakes and slather them with butter and maple syrup…and let me just say, I’m so happy I did.
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup milk
- 6 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 egg
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
- Serve with butter and maple syrup.
Don’t you just love this time of year?
* Recipe adapted from Martha Stewart