Recipe share: pumpkin pancakes
I love pumpkin. This time of year, I have to have a separate budget for all of the pumpkin products that scream to me from store shelves. Not only are there decorating items and housewares, there are all the delicious, orange foodstuffs.
I have learned some things about all of those delicious foodstuffs, though. Not all of them are, to put it mildly, ‘delicious.’ Or, for that matter, ‘orange.’ And a lot of that has to do with one word: spice.
If you look closely, you’ll notice that many pumpkin products are called ‘pumpkin spice.’ That could mean that it is a spicy pumpkin flavor, but often it means that there isn’t actually any pumpkin in the product at all, just pumpkin spice. Pumpkin pie spice is just a combination of ground cinnamon, ginger, cloves, nutmeg and allspice. If you had all of these already in your house, you can just mix them together to get that signature pumpkin pie flavor, but since a lot of people don’t, you can also just buy a little jar of ‘pumpkin pie spice.’ If you make a baked good and add pumpkin pie spice to it, it will seem to taste like pumpkin pie, but what you are actually tasting is the combination of those spices that we all associate with pumpkin.
While there don’t appear to be any regulations about how manufacturers use the terms ‘pumpkin’ vs ‘pumpkin pie spice,’ this knowledge can help you determine which ‘pumpkin’ products are going to taste like a delicious squash, and which are just full of spices.
Important note: I have nothing against pumpkin pie spice. I love the flavor, and put it in all kinds of things. But sometimes I want something that actually has real pumpkin flavor to it, not just an overdose of cinnamon and cloves.
And that is why I was so thrilled to find the recipe for Pumpkin Pancakes from The Pioneer Woman. They feature a large amount of real pumpkin (along with pumpkin pie spice), and the color, flavor and moistness (is moistness a word?) all attest to it. I didn’t make mine silver dollar sized, but you can see in her pictures that they are BRIGHT orange. That’s beta carotene, baby, the same stuff that’s in carrots, and is SOOOOO good for you. And it tastes SOOOOOOO good.
They were really easy to mix up, and because the batter is very thin, I even got to use the pour spout on my batter bowl! They tasted AMAZING all by themselves, but maple syrup really took it over the top. I have never had pumpkin and maple flavors together, and I HIGHLY recommend it. I skipped the whipped cream and nuts this time, but I’ll definitely try it the next time around, which will probably be soon, because I have a pumpkin problem.