Bitter cold has settled in but at least it is not snowing or worse, coating everything with a layer or two of ice! Richard tells me the pantry has a great supply of canned pumpkin from Good Shepherd. Since we always offer peanut butter and eggs (and pumpkin for the foreseeable future), a recipe for pumpkin peanut butter hotcakes follows:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup sugar
1 tsp baking soda
1 cup peanut butter or any nut butter
1 cup pumpkin puree or winter squash puree
1 tsp. vanilla extract
2 eggs, whisked or beaten
1/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or grease the pans.
Combine all ingredients and mix well.
Scoop 1/3 cup of batter for each pancake allowing a couple of inches space between cakes. Bake for about 12 minutes until firm to the touch.
Serve these fluffy hotcakes with jam, butter and/or syrup.
These freeze well for later use and can be warmed in a microwave, toaster oven or on the stovetop. They are a bit on the delicate side so we do not recommend a pop up toaster.
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’til next time,