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.


2020              (2019)
Households        202                    155
Adults                 291                    231
Senior                 105                     58
Children              139                    103
Individuals           535                    392
New                         2                        8

’til next time,