There is something about pumpkins and cold weather. I’m not sure I could eat anything with pumpkin any other time of the year. It’s the same thing with hot chocolate—it has to be cold to enjoy a cup of hot cocoa. While traveling one December, we stopped for breakfast at IHOP and I had some pumpkin pancakes. They were awesome. I think they were even better than the chocolate pancakes I usually order. The best part is that pumpkin is actually good for you—it’s packed with nutritional ingredients. I found this recipe in my Witches’ Datebook and thought I would share it.
Harvest Pumpkin Pancakes
2 cups self-rising flour
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup canned pumpkin (or 1/2 cup cooked and pureed pumpkin)
2 large farm eggs
1 cup water
Mix the dry ingredients and make a well in the center. Gradually add your wet ingredients--the pumpkin and eggs--ending with water. Mix the water in slowly until you have a nice thin batter. You may have to add more water if it is too dry.
Preheat a frying pan or griddle to medium heat and coat with a bit of oil. Drop the pancake batter in by spoonfuls, 2 to 3 per pancake. When pancake top is bubbly all the way through, it’s time to flip it. Cook for a few seconds until done. You can test this by poking a hole in the middle and making sure the batter is cooked. Enjoy on a cold autumn morning or for a seasonal brunch. These are especially nice served with blackberry jam and a maple butter (soft butter mixed with maple syrup).
Kelley Heckart, Historical fantasy romance author