Twenty Ten was the Year of the Pumpkin. They were everywhere this fall: our lattés, our muffins, our soups, our oatmeal.
I had a spare uncarved jack-o-lantern pumpkin so I made purée. It was a surprisingly simple process, although hacking up the giant gourd did take some elbow grease.
I used the purée for baby food, curried soup, spiced lattés, cookies, and Martha Stewart’s pumpkin chocolate chip squares. But autumn will technically be over December 21st and I needed to defrost and use the last of it. So I dusted off my grandmother’s pancake recipe and created a pumpkin pancake surprise!
I substituted half the milk with the purée and added pumpkin pie spice to the flour.
Once the batter was ready, I added a few droplets of food colouring to give the pancakes a warm orangey hue.
The experiment was a success! The pancakes were delicious topped with apples and maple syrup. The perfect snowy morning family breakfast.
Check out my friend mullinygirl on Etsy for some beautiful pumpkin-themed photos.