Thursday, October 24, 2013

Pumpkin Spice Pancakes

1 1/4 c flour
2 T brown sugar
2 t baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg
dash of ground ginger
dash of ground cloves
1 c milk
1/2 c pumpkin puree
1 large egg
2 T vegetable oil or melted butter

In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.  Set aside.  In another smaller bowl, whisk milk, pumpkin, egg, and vegetable oil together.  Combine wet ingredients to the dry ingredients.  The batter may still be lumpy and that is ok.  Heat your skillet to medium.  Once it is heated, spray with cooking spray and add 1/3 cup of batter to the center of the pan.  Use the back of a measuring cup to spread the batter a little.  Once bubbles form at the surface of the pancake, flip over carefully with a spatula.  Let the other side turn golden brown a couple of minutes more.  Repeat with the remaining batter, greasing pan as needed.  Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Pie Crust

2 c flour
1 t salt
2/3 c plus 2 T shortening
1/3 c ice cold water

Mix flour and salt in a bag or covered bowl.  Cut shortening up into small pieces and add to flour and salt.  Shake for 45 seconds.  Add a little cold water and shake.  Add water until the correct consistency is reached.  Roll out.

Gingerbread Waffles

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, (eyeball it)
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table 

Pre-heat a waffle iron. In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat the eggs and brown sugar until fluffy, then beat in the pumpkin, milk, molasses and melted butter. Stir the wet ingredients into the dry ingredients until just moist. Do not overstir the waffle batter. Brush the waffle iron with a little melted butter and cook four waffles, four sections each. Serve with toppings of your choice.