Pumpkin Pancakes, December 5, 2017

I'd intended to make roast pork, Cuban-style, for dinner Tuesday night. However, I completely forgot, until about half an hour before I needed to start cooking, that I needed to marinate the meat. Whoopsie! Luckily, I had all the ingredients on hand for Wednesday night's planned dinner and it required no advance prep at all, so I was able simply to flip the nights.

I made a big ol' pile of pumpkin pancakes, an entire package of bacon, and an entire package of sausage patties. I also handed out Cuties to anyone who wanted them, in a nod to healthfulness. I'm so happy they're back in season! May I pause for just a moment to gripe about my local grocery not carrying Bob Evans sausage, though? Not that Jimmy Dean is horrible, but, for this Ohio girl, Bob Evans is the best. I could quit griping and submit a product request for that, lacinato kale, Italian parsley, and Goya Spanish-style chorizo (so I don't have to go to World Market every dang time I want chorizo), I suppose. Anyway, it was a mountain of food and, at the end, the only scrap that was left was a lonesome half piece of bacon. The pancakes vanished particularly rapidly, largely down Boot's gullet. I had no idea he would be so crazy about them. Personally, I thought they needed a bit more of all the seasonings and a bit more pumpkin. Next time, I'll up the amounts. You maybe should, too, but here's what I did. It was a good thing for Boot's girlfriend, who is not a big fan of pumpkin.

Pumpkin Pancakes

1 1/4 c. flour

3 tbsp. brown sugar

2 tsp. baking powder

1/4 tsp. each cinnamon, ginger, nutmeg

Pinch salt

Pinch cloves

4 eggs

1 stick butter (plus more--or oil--for cooking)

3/4 c. pumpkin purée

1 1/4 c. milk

Dash vanilla

Whisk dry ingredients together. Beat egg whites to stiff peaks. Set aside. Melt the stick of butter and gradually stir into egg yolks. mix in pumpkin, milk, & vanilla. Add to flour and mix well. Fold in egg whites. Heat a little butter or oil in a skillet or on a griddle. Drop batter by 1/4-1/3 cup measures into skillet/onto griddle, a few pancakes at a time, & cook through until lightly browned on each side. As you finish pancakes, remove them to a 250 degree oven to keep them warm. Serve with warm maple syrup. It also occurs to me that some toasted pepitas would be lovely sprinkled on top.