Another record! More than 20 straight days of 90+ degree weather. Where is this “fall” of which they speak?
The masses are talking about comfort foods, soups, stews, and pumpkins while I’m scouting Target for that cheap Halloween toffee candy. You know, the khaki-colored wrapped goo in the black and orange wax paper? We called it “Old People Candy” growing up. I love that stuff (now). That’s when you know it’s fall in southeast Texas – when the “bag o’ stickies” hits the shelves 🙂
Since Pumpkin Pie Fudge did nothing to get Mother Nature’s attention or sympathy, I’ll try again. I know we don’t really get fall in southeast Texas, but seriously – is a slightly-cooler-than-hot “cold” front too much to ask? I don’t think so.
Buttermilk pancakes and pumpkin make the perfect fall breakfast.
- 1 1/4 cup all-purpose flour
- 1/8 cup sugar
- 1 1/8 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 egg
- 1 cup buttermilk
- 1/8 cup melted butter
- 1/2 cup canned pumpkin
- Heat a non-stick skillet over medium heat.
- Sift together dry ingredients in medium bowl.
- Beat the eggs, buttermilk together and stream in melted butter while whisking.
- Whisk in the canned pumpkin - taste for pumpkin-ness and adjust pumpkin pie spice/pumpkin as desired. (Be prepared to toss in a bit more flour at the end if you use more pumpkin).
- Whisk the dry and the wet ingredients - batter will be lumpy but do not over-mix.
- Ladle 1/3 cup of batter onto the skillet and cook until the bubbles pop and the top of the pancake loses the wet look (about 2-3 minutes). Flip and cook 1-2 minutes more.
- Top the stack of pancakes with a pat of butter and serve with syrup and a garnish of pumpkin pie spice or cinnamon.
Yields: 6-8 pancakes
Estimated time: 15 minutes