“There’s no clarity. There was never meant to be clarity” — Charles Bukowski, You Get So Alone At Times That It Just Makes Sense
“That’s all we do – endlessly take the wrong way around…” — Haruki Murakami, Yesterday
Pumpkin, pumpkin, PUMPKIN is all over the food blogosphere right now, and everyone seems to be inhaling it!
From pumpkin cannolis, to these pumpkin cinnamon rolls – as well as S’MORES pumpkin pie (!!!) to pumpkin scones and Greek yogurt bars. And yes, salted caramel pumpkin cake is 100% a thing too. Pumpkin is being utterly (and rightly) exploited by lovers of all things fall, cinnamon, and… breakfast.
I simply had to join the pumpkin party too – these particular pumpkin pancakes are perfectly moist and beautifully thick. They are gently spicy and incredibly warming. They will bring such wonderful autumn warmth to any hazy, September morning. The saddest part of your day will inevitably be coming face to face with the final bite of your last pumpkin pancake…
They also happen to drizzled with oodles of a very special peanut butter and maple syrup drizzle! Secret ingredient: Low fat cream cheese. Amazing!
So here is my contribution to autumn, and all of these weird and wonderful things made from this blissful, orange, pumpkin-stuff floating about everywhere <3
Pumpkin Pancakes (my life is complete):
Makes 6-8 large pancakes for 2-3 people:
- 1 ¼ C flour
- ½ can pumpkin puree
- 1 tbsp vanilla
- Pinch of salt
- 2 small eggs/1 large egg
- 1 tsp baking soda
- 1 tsp mixed spice
- Extra cinnamon?!
- ½ C Greek yogurt (low fat is fine)
- Splash or two of milk (depending on the consistency of your batter)
- Mix the flour with the puree, salt, spices, vanilla, soda and yogurt.
- Add the egg, stir well for a fluffy pancake.
- Add milk until you have the batter consistency that you’d like – the thicker batter = a thicker pancake.
- Fry on a lightly greased skillet/pan on medium-high heat. The pancakes will be ready to turn once bubbles have started appearing on the un-flipped side.
Peanut butter-maple syrup drizzle:
- 1/3 C peanut butter
- 1 tbsp icing sugar
- 2 tbsp milk
- 1/3 C maple syrup (adjust ratios as you’d like, thicker = more peanut butter, sweeter = more maple)
- ¼ C low fat cream cheese
- Cinnamon to taste.
- Optional vanilla.
- Start by mixing the peanut butter with the icing sugar and maple syrup. Add the cream cheese and desired amount of maple syrup, followed by the milk. Keep whipping with a fork and adding milk/maple until you have the consistency you’d like – there is no need for strict ratios, it’s preference!
- Douse the stack!
And speaking of the seasons, I can’t help but love autumn because everything begins to wind down and settle – a little like the leaves. The darkening evenings are quite mellowing. People begin to stay inside, the streets become quiet, and walks in the crispy night air in the glow of the streetlights become a daily treat. Everyone kind of knows that the year is getting ready to finish off; anything that is withering will soon be renewed. We have permission to mentally hibernate and bury our unsettled thoughts in heaps of scattered red leaves, and watch them become a thing of ‘yester-year’. Autumn is such a reflective time, I cherish it every year!
Do you have a favourite season?
And what’s your favourite use for pumpkin this year? I really do adore canned pumpkin but it’s SO expensive to buy in England (£2 +/tin!), but the effort of carving out a real pumpkin is not even worth thinking about (lazy bones), but I guess that this time of year is an exceptionally perfect excuse to splurge on it a little!
With that said, definitely do try these pumpkin pancakes wherever you are! Leftovers can be made into cream cheese sweet chilli pumpkin pancake sandwiches (highly recommended).
Enjoy the rest of the week!