Monday, February 13, 2006

pumpkin pancakes in a marshmallow world

i woke up to this on sunday morning.

this, to me, is bliss. Brenda Lee's Marshmallow World bliss.

some people hate snow. i
looooove it. it muffles everything. wraps a dirty old truant in a sparkling white velvet cloak. 'course, i've discerned that there's one thing that separates me from the snow haters. they shovel it. i don't.


my dear neighbor s. was up and a shovelin' before i was even
considering the possibility of stepping out of my pink plaid pajamas bottoms. she also runs marathons weekly and folds her laundry properly. someday i hope to grow up to be like her. a girl can dream.

ah well.

so sunday morning...

i wanted pancakes.

never eat pancakes. the CARBS! the REFINED FLOUR! the SUGARY MAPLE SYRUP! the BUTTER! the...the...the...pure insanity of pancakes!!!!!!!!!!!!!

oh, shut up. they're pancakes. not landmines.

if a 26-inch, record-breaking blizzard isn't excuse enough to cancel plans, stay in and
eat pancakes in bed, what is? (the only other excusable scenario i can think of at the moment involves a very attractive male serving me pancakes in bed, but is what you make it. 2 outta 3 ain't so bad.)

so, pumpkin pancakes it would be, and pumpkin pancakes it was.

Pumpkin Pancakes
courtesy of Janie "Mom" Laskey

2 cups of whole wheat flour
if you're a wimp and can't handle the fiber, you can use regular unbleached flour or 1/2 and 1/2 . if you use all whole wheat, you might have to add a little more liquid so it's more batter-y and less plaster-y.

4 organic eggs
splurge for the organic. if you're premenstrual like me, you can do without the extra hormones.

4 teaspoons of baking powder
play with this. i found my pancakes rose so much they were almost the size of biscuits. if you like that, go with the 4 TB. if you're more of an A cup girl, adjust accordingly.

1 teaspoon salt

1 tablespoon of cinnamon

1/2 cup of organic milk - soy, rice, old school dairy
again, splurge for the organic. in my humble opinion, the animal products is where this whole organic thing really matters. read this, paying special attention to number 4.

1/2 cup of oil
i used almond oil, but you could use pretty much any good oil.

1 cup canned pumpkin puree
not pumpkin pie filling. just plain ol' Libby canned pumpkin.

now for the hard part. these are really difficult directions, but just take a deep breath, summon your patience, and...

Mix together until completely combined.


Then slap a 1/4 cup or so on a hot, nonstick skillet. Once you start seeing bubbles on the surface, FLIP! Then check for doneness. You know how ya like 'em. Serve with real maple syrup and butter. Or, be like me, and slather on some almond butter and a dollop of Old Chatham Sheepherding Company's Sheep's Milk Pure Maple Yogurt.

slip back in between the sheets, nibble away and listen to the silence of the falling snow.


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