Weekend Fare: Pumpkin Pancakes

In keeping with our pumpkin theme this week, I want to share a wonderful pumpkin pancake recipe. It's perfect for weekend brunch or even a quick supper! I believe it originated as a Martha Stewart recipe and it's definitely a keeper. I served them topped with pure maple syrup and with a side of sauteed apples and maple pepper bacon. While the plate was a bit more monochromatic than I would prefer, the flavors are wonderful together!

PUMPKIN PANCAKES
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1 1/4 c. flour (white or whole wheat is fine)
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg

Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Cook on a preheated griddle coated with non-stick spray or a little butter. Makes 6-10 pancakes.



SAUTEED APPLES
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2 Tb. butter
4 apples, sliced (I don't peel them but you can if you prefer)
1 Tb. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Melt butter in saute pan. Add sliced apples, sugar, cinnamon, and nutmeg. Saute over medium heat for 10 minutes or until apples are as tender as you like (we like ours tender-crisp).

MAPLE PEPPER BACON
1 lb. thick-sliced bacon
1/4 c. pure maple syrup
3/4 tsp. dijon mustard
pinch of cayenne pepper
pinch of fresh ground black pepper

Preheat oven to 400 degrees. Place bacon on a bar pan or jelly roll pan in a single layer. In a small bowl, combine syrup, mustard, and peppers. Using a basting or pastry brush, apply syrup mixture to the bacon dividing evenly. Bake at 400 degrees for 25-30 minutes or until fully cooked.