“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He's gotta pick this one. He's got to. I don't see how a pumpkin patch can be more sincere than this one. You can look around and there's not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”
~ Charles M. Schulz, It's the Great Pumpkin, Charlie Brown ~
Autumn signifies the time when the earth will begin its last hurrah, before descending into a deep winter’s sleep. Any fruits, vegetables, nuts or other types of edible plants must be picked quickly before they wither, die and become fertilizer for the ground. However, there is one plant that defies autumn’s wish to rest, and that is squash. The majority of squash varieties are ready for harvest from late summer to mid-winter, so long as frost and snow do not destroy newly blooming flowers. The “ber” months particularly embrace a most popular squash, the pumpkin which can be eaten as a soup, used to make a multitude of desserts, added to a number of main dish recipes, and do not forget snacking on the roasted seeds.
Why do we love pumpkins so much? First has to do with the sense of sight. The orange coloring reminds us of the full brightness of the summer sun. The sun’s fullness will diminish as winter sets in, darkening our skies for a longer period of time. Second comes the sense of taste, as the meat of the pumpkin may be slightly sweet, but creamy in texture. Adding ingredients to it creates dishes that are full of comfort; just what we are seeking as the temperatures drop. While we can don coats and sweaters, or wrap ourselves in blankets, it is our body’s insides that need soothing warmth as well. Third, and we really do not tend to think about this, but pumpkin is rich in fiber to feel full, support digestion and regularity, and is low in sugar.
This brings me to “pumpkin spice”. What exactly is it, and why is it craved by many, especially during the “ber” months? Depending on whose family recipe you are following, or which brand you are buying at the store, pumpkin spice can be a combination of three to five spices. The main three are cinnamon, nutmeg and cloves; allspice is the popular fourth, ginger is fifth, and if you want to be truly adventurous, try using cardamom. Depending on which folklore you are researching, cinnamon, nutmeg, ginger and cloves are traditionally used to repel evil, and placed in amulets. The current joke on Facebook is, “In folklore, cinnamon, ginger, and cloves repel the evil and the foul. Remember that when you hear people complaining about pumpkin spice and they hate it.” This is a joke based upon actual folklore, so…
Now I have written about pumpkin cheesecake, bread, muffins, pies and a variety of pumpkin infused cookie recipes, including biscotti; what have I missed? Pancakes! Light, fluffy pancakes infused with the creaminess of pumpkin, and the spices that scream, “Tis the season for colorful leaves, bonfires, warm apple cider and pumpkin spice!”
Pumpkin Pancakes
Ingredients:
2 cups all-purpose flour (add 3 Tbsp. for high altitude)
3 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground allspice
¼ cup brown sugar
¼ cup sugar (equal amount of Splenda or Truvia Baking Blend works too)
1 and ½ tsp. pure vanilla extract
1 cup pumpkin puree (Not pumpkin pie filling)
2 eggs, large
4 Tbsp. melted unsalted butter
1 and ½ cup milk (2%)
Preparation:
Preheat griddle or large non-stick skillet to medium heat.
Into a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Into a medium bowl, whisk together brown sugar, sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter might still a little lumpy, do not over mix, or pancakes will not rise well; set batter aside for 5 minutes.
If not using a non-stick griddle, coat with butter; use a 1/4 measuring cup to spoon batter on to griddle or skillet, and spread out to 4-inch circle. If you like larger pancakes, use 1/3 cup for 6-inch circles. Cook each pancake for approximately 3-4 minutes per side. After removing pancakes, if butter had been added and residue looks dark, wipe away before beginning next batch of pancakes.
For added texture or
taste, add ¼ cup of finely chopped walnuts or pecans, or chocolate chips.
Hot maple syrup is our favorite, but whipped cream or powdered sugar is a nice touch too.
Mary Cokenour
