tasty tuesday: pumpkin pancakes

Some days it's just not your day.  And you have three epic recipe fails in a row.  

Let's just say that last Sunday was not my day.  It was a very humbling experience to have so many catastrophes in the kitchen....and looking back on it, I can finally see the humour in it.  Pumpkin pancakes were one of these fails, and I actually made 3 different batches until I was finally happy with the end result!

So, I now present to you....pumpkin pancakes!  These are delicious, cozy, and are absolute perfection on a crisp Fall morning.

I've been trying not to overload you guys too much on pumpkin and apple recipes, but I have stopped resisting...so be prepared!  And let us know in the comments if there are any recipes in particular you'd like to see.

In the meantime, you should probably make these for breakfast tomorrow, or lunch, or supper....or heck, just for a snack!  You can always stick them in the fridge for the next day, or pop them in the freezer for later.

Pumpkin Pancakes
adapted from: allrecipes.com
yields: about 12 pancakes

Ingredients:
1 1/2 cups of milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp white vinegar
2 cups all-purpose flour
3 tbsp brown sugar (packed)
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
3 tsp cinnamon
1/2 tsp salt

[optional]: 1 cup chocolate chips (or chopped pecans)

Directions:
1)  In a large bowl, mix together milk, pumpkin, egg, oilk and vinegar.
2)  In a small bowl, mix together the flour, brown sugar, baking powder and soda, allspice, cinnamon and salt.
3)  Stir the dry ingredients into the wet until just mixed.
4)  Heat a greased frying pan (or griddle) over medium high heat.
5)  Pour batter onto the pan, flipping when bubbles appear on one side.  Brown both sides, and serve hot.*

*I used a 1/4 cup to ladle out the batter, and then used the back of a large spoon to spread out the batter a bit.  

And you don't need to grease your pan/griddle after every pancake.  Do it before you start, and then again every 3 to 4 pancakes (or whenever you notice them start to stick!).  Not greasing your pan will give you nicer, more even colouring on your pancakes!

Also, it's a good idea to cut open the first one or two you do to make sure they're not gummy inside.  If they are, just turn down your burner/griddle slightly.

Oh yes, I topped them with chopped pecans and they were perfection!

Now go!  Make pancakes!

p.s. ♥ kelsey

good morning saturday

good morning, lovely saturday. 

here in Edmonton, fall is definitely here. we've got crisp, fresh mornings, cuddles under warm blankets, hot cups of tea, and pumpkin pancakes with maple syrup. mmm... now that I'm done bragging about my wonderful morning, I think I'm going to go laze around in bed again.

happy fall weekend, dears!

p.s.  ♥ clara

tasty tuesday: lemon blueberry pancakes

As some of you may be aware of, I'm totally a salt & caramel kind of a girl.  Totally obsessed.  Perhaps even bordering on an unhealthy obsession.  But whatevs.  Although that remains my all-time favorite combo of flavors (for the moment), I do have to say that blueberry and lemon are right up there.  They complement each other so well, and I definitely tend to go a little blueberry/lemon crazy in the summers since we're lucky enough to grow blueberries on our farm.  Soooo....that means an endless supply of free blueberries!  

Please don't hate me.

I made these on a quiet Sunday afternoon after drooling over photos of them over at one of my very favorite food blogs: Pastry Affair!  I tweaked them a little, and am so pleased with how they turned out.

Blueberry Lemon Pancakes
Yield: ~4 servings

adapted from: Pastry Affair

1 1/2 cup Flour
1 tablespoon Baking Powder
2 tablespoons Sugar
Zest of 1 Lemon
1/2 teaspoon Salt
1 large Egg
2 tablespoons Vegetable Oil
1 cup Milk
1 1/2 tablespoon freshly squeezed Lemon juice
1 1/3 cup Blueberries

1)  In a large bowl, mix together flour, baking powder, sugar, lemon zest and salt.

2)  In a separate bowl, whisk together egg, milk, oil and lemon juice.

3)  Make a well in the dry ingredients, add the wet ingredients, and whisk together.

4)  Stir together until just combined (lumps are totally cool here!).

5)  Finally, fold in blueberries.

6)  Pour 1/4 cup or so of batter onto a heated pan or griddle and cook each side until lightly browned.

7)  Serve with lemon glaze, maple syrup, or a blueberry sauce!

[Optional: Lemon glaze]:
1 tablespoon Lemon juice

1 cup Icing Sugar

2 tsp of Lemon zest

Stir together lemon juice and zest, and slowly add icing sugar until desired consistency is reached.
Drizzle over pancakes, and serve!

Also, I've always been curious about those tall, gorgeous pancake stack you see everywhere.  They look awesome, but really, who can eat that many pancakes?  Seriously!  But...I caved, and made mini pancakes, and stacked them all up.  Peer pressure I guess.  I do have to say that it was worth it. Haha.

When eating them, I toned the stack down to three....limits people, limits.

Oh ya, and I added a lemon glaze to drizzle over top. So delish.

p.s.  ♥ kelsey