Pumpkin Pancakes

I have always loved pancakes. My mom used to make them a lot when I was a kid. I especially loved her homemade maple syrup! It was so delicious! When mom visited just over a year ago, she brought her secret ingredients just so she could make a batch when she made breakfast for the kids.

Here's a couple of recipes for fluffy Pumpkin Pancakes that are irresistible! IHOP has nothing on me!! The pumpkin flavor is very subtle and the cinnamon is the perfect addition. Pair this with your favorite maple syrup, sausage and a cup of coffee and you'll be craving these throughout the autumn months!!

I made them for breakfast and heard, "These are really delicious!" Even my pickiest eaters loved them. The plate was wiped out within a few minutes. Try them, you'll be glad you did!!

Quick and Easy:
2 cups complete pancake mix (the ones where only water is added)

1 1/2 cups water
2/3 cup pumpkin
1 tablespoon cinnamon

Combine pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Don't overmix, batter should be smooth, but some lumps are okay. Spray griddle with nonstick spray or you can use melted butter. Heat over medium heat.

Cook on each side 1-2 minutes...until golden on each side. They'll have just a slight orangey color and will be very fluffy.

From Scratch recipe:
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil

In a large bowl combine flour and other dry ingredients. In a medium bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat. Cook until golden on each side.

*For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon

Happy October!!!!

Yes, it has finally arrived and yes, it is my favorite month, and Yes, I realize it's already the 14th! But Happy October!!! However, I've been working so hard this month on wonderful delicious pumpkin recipes. It is a month of pumpkin!!!!

Let me tell you just how hard it is to find pumpkin...mid October and I have yet to find it on the shelves at any grocery store locally and I'm not the type of girl to prepare my own pumpkin from a real pumpkin. It's just not my style. So, in my frustration, I ranted and raved on Facebook at just how hard it is to find pumpkin and lo and behold, a friend from Arkansas was kind enough to ship me 11 cans of this harvest time favorite!

I'm sure you can imagine the ideas I have for all of this!!

Aside from the traditional pumpkin pie, pumpkin can make some of the most decadent desserts, but can also be used in soups, stews, and as a base for all kinds of recipes.

Here's a great recipe from BHG for Pumpkin Barley soup with Andouille Sausage.

8 oz. cooked andouille or smoked sausage links, sliced
1 small onion, chopped
1 Tablespoon snipped fresh sage
1 Tablespoon vegetable oil
1 cup quick-cooking barley
1 teaspoon instant chicken bouillon granules
1 15 ounce can pumpkin puree
2 Tablespoons maple syrup
1 Tablespoon cider vinegar

In a 4-quart saucepan or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

Stir in pumpkin, maple syrup and vinegar; heat through. Season to taste with salt and pepper. garnish with apple and more sage.

*I omit the maple syrup.
*Instead of water, you can substitute chicken stock.
*Barley will cook up, be sure you have enough liquid to even out the soup.