Saturday, November 15, 2014

Spiced Pumpkin Pancakes

Spicing up the Season with Pumpkin Pancakes


Early mornings on the weekend mean I can make Zsuleikah and I a special breakfast and have left over batter for the beginning of the week. Pumpkin is full of Vitamin A and fiber and has a significant source of iron. I make all my pancakes with mostly whole wheat flour and usually add wheat germ or ground flax seed. Zsuleikah loves these pancakes and was very excited that she woke up early this morning to help me make them. She loves leveling off the measuring spoons and measuring out the baking soda and other ingredients. This is a great fall recipe, sweet, satisfying and hearty. Perfect to perk you up a bit in the quickly cooling days of November. 

Its amazing the shifts that happen so quickly. In my body, nature, and the moods of people around me. As I sit here now, looking out my foggy windows, a blizzard of golden leaves dance their way to a soft quiet blanket of their predecessors. The sun is low in the sky and illuminates the contrast between inky black branches, twisting outwards and upwards, and the ever fewer light loving lemony leaves that cling to them. My muscles feel twisted and stiff like the branches of those trees, even sometimes creaking as I stretch and move, just as they do as the wind rocks them to and fro. But in the month of thanks and appreciation, I am gracious. Slowing down means I have time to focus more on my daughter and being more thoughtful about activities that will keep her engaged and growing. We can't just go spend a day at the beach. This past week that has meant, going on a neighborhood walk and collecting Gingko leaves and pressing them in books, swimming at the Y and making handmade birthday cards with our leaf collection. The change of seasons makes me thankful for the natural beauty of the state of Maine, and how each day it is a little different. First the emerald greens of summer, followed by swaths of oranges, and reds, then by yellows in the trees. The delicate crystals of frost which frame each leaf on the ground, topped off by the glistening coating of white that made the world so still yesterday, creating a fairytale of a world as I drove to work over the rolling farmlands of Gray and New Gloucester. 

Enjoy the weekend, indulge yourself with this sweet breakfast, a cup of dark roast coffee, and a few hours of nurturing, whatever that means for you and give thanks in what ever small or large way you can. 

Also please check back early this coming week for some great Thanksgiving recipes. How to brine a turkey, roast a turkey and the best Cranberry Ginger-tangerine Relish ever. 





Spiced Pumpkin Pancakes

Ingredients

1 cup whole wheat flour
1/2 cup white flour
1/4 cup wheat germ or ground flax seed
3 teaspoons of baking powder
1/2 teaspoon of baking soda
pinch of salt
2 tablespoons of pumpkin pie spice
2 eggs
1 can of pumpkin puree
1 2/3 cup milk 
4 tablespoons of melted butter or oil 



Step 1:
In a large mixing bowl, combine the dry ingredients and spices and set aside. 

Step 2: 
In a medium mixing bowl, combine the eggs, pumpkin, butter, and milk. Beat well. 

Step 3: 
Slowly mix wet ingredients into the dry an mix till they have all been combined well. 

Step 4: 
Heat griddle. I use about a 1/3 cup of batter to make silver dollar size cakes. When small bubbles begin to form, flip. 

Serve with yogurt and Maine Maple Syrup.