So there's no doubting my commitment to pumpkin. I love mixing pumpkin puree to pretty much anything. This week I attempted two pumpkin breakfast recipes - pumpkin oatmeal and pumpkin pancakes.
First the bad - I tried this Pumpkin Spice Steel Cut Oatmeal. I might have done something wrong, but mine turned out bland and thick enough to spackle my walls with. I definitely want to try it again though, maybe with brown sugar.
And the good - and by good I mean life-changing-ingly good - Martha's Pumpkin Pancakes. These things are perfection. I don't understand people who issue blanket statements like "I don't like pumpkin" and their experience with pumpkin is based in a couple bad Thanksgiving pumpkin pies.
Whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves.
In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg.
Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.