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!
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.