Yesterday I mentioned how the holidays are already upon us and a neat website I found for locally produced foods. While I am starting to come up with some ideas for presents for others, I am also thinking of some items yours truly might want to add to her Christmas list.
As a bona fide foodie, each year there are a few culinary items that grace my wish list. Near the top this year is a good immersion blender. But another item I was mulling for my list was a mixing bowl with an edge for pouring. Reason being, each time I make pancakes I end up with pancake batter splattered all over the counter and stovetop. (I may love to cook, I never said I was a clean cook)
Then, in a miracle moment, in that it occurred early in the morning and I had yet to fully awaken, I realized that my own simple pyrex measuring glass could fit the bill perfectly:
I mixed up some pumpkin pancakes right in the pyrex glass; now, I don’t know if it was the glow of realizing I had something in my cabinets that would solve a kitchen conundrum or the taste of the pancakes themselves, but these pumpkin pancakes were among the best pancakes I have ever tasted in my life.
Pumpkin Pancakes
1 cup flour
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup pumpkin puree
1 cup of milk
2 tablespoons vegetable oil
1 teaspoon vanilla
In a medium bowl, mix the dry ingredients (flour through salt). Stir well to fully incorporate.
In a 4 cup or larger pyrex measuring glass, mix the wet ingredients (egg through vanilla), stirring well to fully blend.
Pour the dry ingredients into the pyrex and mix until just fully blended, being careful not to overmix.
Preheat a large skillet over medium heat, about 2-3 minutes. Spray with cooking spray, if desired. Using your pyrex, pour 3 inch rounds (they will spread a bit as they cook) on your skillet. Cook until bubbles cover the top of the batter, usually about 3-4 minutes. Flip and cook an additional 2-3 minutes.
Serve with a couple slices of bacon and some maple syrup. Mmmmm…
Serves 4.
So my tip for Tuesday is to think outside the box when looking at your kitchen tools instead of automatically buying a new gadget to clutter your drawers.
SPC
I mixed up some pumpkin pancakes right in the pyrex glass; now, I don’t know if it was the glow of realizing I had something in my cabinets that would solve a kitchen conundrum or the taste of the pancakes themselves, but these pumpkin pancakes were among the best pancakes I have ever tasted in my life.
Pumpkin Pancakes
1 cup flour
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup pumpkin puree
1 cup of milk
2 tablespoons vegetable oil
1 teaspoon vanilla
In a medium bowl, mix the dry ingredients (flour through salt). Stir well to fully incorporate.
In a 4 cup or larger pyrex measuring glass, mix the wet ingredients (egg through vanilla), stirring well to fully blend.
Pour the dry ingredients into the pyrex and mix until just fully blended, being careful not to overmix.
Preheat a large skillet over medium heat, about 2-3 minutes. Spray with cooking spray, if desired. Using your pyrex, pour 3 inch rounds (they will spread a bit as they cook) on your skillet. Cook until bubbles cover the top of the batter, usually about 3-4 minutes. Flip and cook an additional 2-3 minutes.
Serve with a couple slices of bacon and some maple syrup. Mmmmm…
Serves 4.
So my tip for Tuesday is to think outside the box when looking at your kitchen tools instead of automatically buying a new gadget to clutter your drawers.
SPC