Name 3 Things You Are Thankful For

Ezra 3:11

With praise and thanksgiving they sang to the LORD: “He is good; his love toward Israel endures forever.” And all the people gave a great shout of praise to the LORD, because the foundation of the house of the LORD was laid.

The end of 2011 is approaching with lightening fast speed.  Thanksgiving will be here 3 weeks from today and after that there won’t be enough hours in the day to get everything done we want to do!  But before we get into that faster than a speeding bullet mode, I was hoping you would share with me three things you are thankful for.  Over the next few weeks leading up to Thanksgiving I plan to post your comments.  I know it will be hard to pick three – but they don’t have to be the TOP three, just three.  Let’s all share in the thankfulness of this season!

On that note I will tell you that I am very thankful for Facebook friend Kathie Harbin Lane.  She recently posted a picture of Pumpkin Pancakes from Allrecipes.com.  They “sounded” so delicious that I just had to give them a try!  I will tell you now this is a keeper recipe!  The pumpkin flavoring and spices turns the house into the warm and homey fragrance of autumn while it turns the breakfast table in to a roundtable of kudos!  When my mother took her first bite she said, “I believe these are the best pancakes I have ever eaten”.  Well, for an 80 year-old I suspect she has eaten a few pancakes through the years, so I am taking that as a big thumbs up!  Then she added, “to be quite honest I wasn’t very excited about the prospect of pumpkin pancakes, they just didn’t sound that good to me!”  I am thrilled to say I made a believer out of her.  If you are into everything pumpkin this fall — try these!  They are wonderful! 

P.S.  The batter is thick and I didn’t do a good job spooning it onto my griddle.  My pancakes each came out a different size.  I still am going to share the pictures, but want you to know I should have done better 🙂

Pumpkin Pancakes

 

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Pumpkin pancakes, barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor.

Author: All Recipes.com

Serves: 6

Ingredients

• 1½ cup Milk
• 1 cup Pumpkin puree
• 1 Egg
• 2 tablespoon Vegetable oil
• 2 tablespoon Vinegar
• 2 cup All-purpose Flour
• 3 tablespoon Brown Sugar
• 2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Ground Allspice
• ½ teaspoon Ground Cinnamon
• ¼ teaspoon Ginger
• ½ teaspoon Salt

Instructions

1. In a bowl or food processor, mix together the milk, pumpkin, egg, oil, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir just enough to combine and mix well.
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
   
   Brown on both sides and serve hot with maple syrup.
   
3. Roasted pecans blend well with the pumpkin and spice flavoring. To roast pecans, start with 1 teaspoon of butter in a medium-high skillet. Add pecans stirring regularly until they start to brown. Sprinkle 1 teaspoon of sugar over the mixture and continue to stir. Remove from heat and cool.
   

Notes

(1)  Over processing or over-stirring will cause your pancakes to be tough.  Stir just until the ingredients are well-mixed.

(2)  The original recipe from Allrecipes.com called for twice as much allspice, cinnamon, and ginger.  I decreased those by half and the flavor was great.  You may want to add more to suit your taste.

3.5.3251