A hunk, a hunk of burning love

This bad boy has provided more pumpkin than I know what to do with, so be prepared for a sampling of pumpkin treats.

You know what’s not pretty? My 9 p.m. attempt at pumpkin pie last night, freckled with bits of not-completely ground cloves. Colin, the diplomat-in-training, ventured, “The crust is good.” And the crust is good, an easy throw-back gingersnap crust I learned in college from my roommate and pal, Shannon.

(Crush a bunch of gingersnaps to get about a cup of crumbs, mix with 3 T of melted butter, press into the pie tin, bake at 425 degrees for 10 minutes, then allow to cool before pouring in the pie filling.)

You know what is pretty? Or at least pretty tasty? The whole wheat pumpkin pancakes I made this morning. Colin’s usually in charge of pancakes, but the poor guy is a grad student and thus barely has time to feed himself.

I made a brief foray into the Christmas spirit yesterday, but listening to Bing Crosby just didn’t feel right yet. It’s still beautiful outside! Not remotely close to a snowy day. And the stories of the Black Friday madness make my head hurt. And admitting that Christmas is around the corner makes me anxious, since I have not yet bought a single gift.

So I’m just going to keep pretending it’s fall, and then one morning it will snow, and shortly after that I’ll be back in lovely Southern California, and I might then be ready for Christmas.

Whole Wheat Pumpkin Pancakes
(Adapted from Bob Vivant)
These pancakes are denser than your typical fare with a texture reminiscent of pumpkin bread. I only have cinnamon and nutmeg (and again, the whole cloves, which I omitted) in my spice cabinet, so that’s all that I used, but I left Bob Vivant’s spices in case your cabinet is more grown-up than mine is.

1 1/2 cups milk
2 eggs
1 cup pumpkin puree
2 tablespoons maple syrup
2 tablespoons vegetable oil
1 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves

1. Whisk together the milk, eggs, pumpkin puree, maple syrup, and oil.
2. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Add the wet ingredients to the dry ones, mixing only until combined.
3. Melt some butter on a griddle over low-medium heat. Ladle about 1/3 cup of batter on the griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute or two until browned.

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One response

  1. Yes! I’ve been craving pumpkin pancakes so bad lately. And the ginger snap crust sounds divine… I might have to play with that one (if I ever find time to feed myself again haha)

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