Spiced Pumpkin Pancakes

Book Update:   I began reading “What Most Successful People Do Before Breakfast” and just had to quit after the first half of the first chapter.  I wouldn’t recommend it for a number of reasons:  1.  I guess it just doesn’t apply to my life at all.  Every example, including her own, was of some high powered successful career person.  Sorry, not my type.  2.  Her great insight in the first chapter?  Do what you really need to do first.  Like exercise.  Because you can always put off exercise in order to make that 4pm meeting.  Um, Duh.  I started “Bringing Up Kids without Tearing Them Down” instead, and this book has much more promise.

Actually, I exercise at night most times.  Yes, I am a morning person.  No, I am not crazy.  I have followed this routine for years now.  It grew out of  necessity because the only time I knew I would have available to exercise was when my husband was home from work and the kids were asleep – around 8pm.  Well, that’s turned into 9pm now… But anyway, I exercise now starting at 9pm.

Recipe Update:  I made these yummy-licious Spiced Pumpkin Waffles last week.  Though I love waffles, pancakes are sometimes easier to make in large batches.  So, I transformed the waffle recipe into a pancake recipe since I loved the flavors so much.  I lowered the amount of baking powder to match my old pancake recipes, used applesauce instead of butter since I don’t need them “crispy”, and just plain forgot to add the sugar!  Which was a happy accident.  I didn’t even notice the difference.

Spiced Pumpkin Pancakes
serves 6-8

1 and 1/2 cups AP flour or white whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (I use about 1/2 tsp. with fresh ground)
1 scant teaspoon ground ginger
2 eggs
1 cup pumpkin puree
1 and 3/4 cup milk
4 Tb. applesauce or melted butter
1/4 cup brown sugar (optional)

1.  In a great big bowl, whisk together the dry stuff:  flour, baking powder, baking soda, salt and spices.
2.  In a not-so great big bowl, whisk together the wet stuff:  eggs, pumpkin, milk, applesauce/butter, and optional brown sugar.
3.  Add the wet to dry.  Whisk to combine.  Cook on medium to medium high heat about 3-4 minutes at least on each side.  Due to the high content of pumpkin puree, I find these take longer to cook then normal pancakes.  I also don’t see the distinct “bubbles” in the middle always, so check by time and smell – not bubbles.
4.  Top with maple syrup, pecans, butter, etc.