Monday, October 19, 2009

The Ugliest Pumpkin Pancakes

I decided that even though Sean and I aren't huge breakfast fans, we'd embrace the season and have pumpkin pancakes from scratch for dinner.

Things you need to know: I have never made pancakes before now. I'm not even sure what the consistency was supposed to be like or anything.

Before you continue, here's what you should know:
a) I got so tired and confused from saying "Pumpkin pancakes" that I started calling them "pumpcakes," which is how they will be referred to henceforth.
b) I found a million different recipes and some looked much easier than others, so I can't vouch for this one being the best. But it was good. We used a modified version of the Martha Stewart recipe, adding in wheat germ, as well.
c) We only have one skillet, which is a problem. It took us forever to make this meal because first of all, Sean read me the wrong measurements and I had to start over at one point and also, we had to make all the pancakes THEN the bacon.

Pancakes, I learn, start pretty much the same as regular cake: flour, sugar, baking powder. Add nutmeg, ginger, pumpkin spice, cinnamon and a pinch of cloves. Whisk all that mess together.

In another bowl, pour a cup of milk, six tablespoons of pumpkin puree, melted butter and an egg and mix that together.

It will look like this creamsicle-like concoction.

Fold the wet in with the dry. I'm not positive this went as well as it could have. The batter got very thick and airy and I'm not sure that's what should have happened. You tell me!

See? That's like...bread batter.

I melted some butter in the pan and then plopped an ice cream scoop full of batter on the pan for my practice pancake. And oh my, was it hideous. That is so horrific; being the picky eating child I was, I know I would have refused that pancake.
But the taste? That was perfect. Very subtle pumpkin spice and insanely fluffy.
And from there, they pretty much got worse. But still very fluffy!

Seriously? Why can't I handle making simply pretty pancakes? These aren't even circles!

We paired them with apple cider (mmmmmmmmmmmmm).

And delicioso Smithfield hickory bacon. Seriously, I forgot how splendid bacon is when it's not burned to oblivion.

5 comments:

valerie said...

mmmmm...I think those pumpkin pancakes look wonderful! I'm going to have to try the recipe.

Diane said...

Yum! My roommates and I are making these for dinner tonight!

Amanda said...

Hilarious. This batter looks way thick. I've never scooped pancake batter... it's always been more of a pouring operation.

But... then again... if they taste right, who's to complain?!

Bret said...

ROAST bacon. seriously 15-20 minutes on 325 depending how thick cut the bacon is and how you like it cooked.

saves so much energy and worry and getting spattered with grease.

ginamom said...

i think they look yummy!