So. If you look at the date of the previous post, you will see that it was over a year ago. A lot has happened since then.
We also moved when he was only 10 days old.
My baby started Kindergarten.
I've probably tried at least 100 new recipes.
I am going to do this a little simpler this time around. My goal is one recipe per week. I'm not going to specify a day, or a time by which it needs to be posted. I absolutely love trying recipes, taking pictures, and writing, but I put so much pressure on myself before that it stopped being fun. And that's what this is for. Just for fun. So this is a new beginning, and I'm excited to be sharing recipes with you again.
It's September, and fall is in the air. I LOVE fall. I love the sunshine combined with the cool breeze. I love having my windows open. I love boots, skinny jeans, and sweaters. I love coffee (even more than normal), and baking up lots of yummy treats to go with it. My crockpot is getting a workout lately. Of course, it goes without being said that I also love fall for PUMPKIN. Pumpkin everything.
I started with pumpkin pancakes. I made them for my girls one day for breakfast, and they inhaled them. They each ate three. I may have, as well. They were wonderful, and I think I will probably make them again tomorrow :)
I'm happy to be up and rolling again. I hope that you are too!
Pumpkin Pancakes3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1 cup milk*
6 Tbs pumpkin puree
2 Tbs melted butter
2 Tbs pure maple syrup**
1 tsp vanilla
Combine dry ingredients in a medium mixing bowl. Combine wet ingredients in a separate bowl. Gently fold wet ingredients into dry ingredients, being careful not to over-mix. Lumps are good.
Heat skillet over medium heat. Melt a small amount of butter in the pan, then pour 1/4 cup batter per pancake into the pan. Cook until golden brown, and dried around the edges. Flip, and continue cooking until golden. Serve with butter and pure maple syrup.
Yield: 8-10. Adapted from Martha Stewart.
* I use almond milk
** If you do not have maple syrup, you can add 2 Tbs sugar to your dry ingredients.