Recipe: Spiced pumpkin pancakes make use of favorite fall flavors
These pumpkin pancakes are a great choice for an autumn breakfast. Debbie Arrington
Our Halloween jack-o’-lantern served its purpose on Thursday night. By Friday morning, it was roasted, mashed and recycled into 10 cups of ready-to-use pumpkin pulp – just in time for breakfast.
Some of that roasted pumpkin pulp went into these hearty pancakes, spiced with (what else?) pumpkin pie spice – the flavor of the season.
What is pumpkin spice? It’s a combination of cinnamon, nutmeg, ginger and cloves, sometimes spiked with a little allspice or mace. For convenience, the ready-made mix works just fine.
(Want to know how to roast a pumpkin? Debbie explains in this previous SDG recipe. Then mash or puree it.)
Spiced pumpkin pancakes
Makes 7 to 8 pancakes
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup cooked pumpkin, mashed (or 1 cup canned pumpkin, but not pumpkin pie filling)
1 egg, beaten
2 tablespoons butter, melted and cooled
More butter to grease griddle
Instructions:
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a smaller bowl, mix together mashed pumpkin and beaten egg. Stir into dry ingredients. Add melted butter; stir until combined.
Heat grill to 350 degrees F.; grease with more butter. Drop batter by large spoonfuls onto the grill. Cook until bubbles start to form, about 3 minutes. Turn and cook until done, another 3 minutes or so.
Serve hot with butter and syrup.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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