I never married a foodie. In fact, I never thought I would ever be a foodie but circumstances and people change. So here we are: two foodies. One (me) fully out and proud, the other (hubby) with his foot still firmly planted in the closet. Oh he’s a stubborn one and reluctant to enter foodie social circles for anything other than the food while I revel in anything and everything to do with food.
He doesn’t cook a lot. I was actually a bit worried the family would starve while I was away at the Food Bloggers of Canada conference last weekend. However, when I arrived back home late Sunday night, there was a home made plate of Spaghetti Bolognese waiting for me on the kitchen island. By all appearances it looks like everything went just fine without me. With hubby being the bread winner and I the bread maker we tend to have pretty defined roles within this house. Unless it’s the weekend. Hubby is usually the ‘go to’ guy for our weekend family breakfasts. He fries/poaches/scrambles eggs and other proteins, he can make a mean waffle, and he’s definitely getting better on the pancakes. It wasn’t always this way and he definitely did not inherit his father’s pancake talents (they are some of the best I’ve ever had) but it is nice sometimes to re define those house roles once in a while.
On Thanksgiving Monday I got a ‘bonus’ free breakfast day as hubby had the day off. I knew we still had a bit of canned pumpkin purée in the refrigerator and some delicious homemade cranberry sauce that needed to be used up so I already had a plan in my mind and was going to execute it after my shower. Then hubby came upstairs to ask if I wanted pancakes for breakfast. I answered “yes! Pumpkin Pancakes please”. Later, after I was freshly showered and dressed, I went downstairs and found hubby and kid number two already deep into the process of making pumpkin pancakes. All I had to do was grab the cranberry sauce, maple syrup, and leftover whipped cream from the refrigerator. Lucky me!
Pumpkin Spice Pancakes
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 tsp ground cloves
- 1/2 teaspoon salt
Pancake topping ideas include: maple syrup, whipped cream, leftover cranberry sauce, toasted walnuts.
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the dry ingredients and spices in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: We found this recipe to be very thick, so thick that we had a difficult time cooking the pancakes through. We decided round two would need 2 cups of milk to think out the batter. Stay tuned for round two!