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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Food in My Back Yard Series
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden Checklist for week of May 11
Make the most of the lower temperatures early in the week. We’ll be back in the 80s by Thursday.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)
* Plant dahlia tubers.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Add mulch to the garden to maintain moisture. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch-to-1-foot circle to avoid crown rot or other problems.
* Remember to weed! Pull those nasties before they set seed.
* Water early in the day and keep seedlings evenly moist.
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