Spiced Pumpkin Pancakes

There's nothing so familiar and comforting as pancakes on the weekend.  Pancakes and waffles are family favourites for Sunday mornings or a brunch.  Waking up to the smell of coffee and these Spiced Pumpkin Pancakes can make any day better.  These lightly scented cinnamon and ginger pancakes are scrumptious.  If there are any leftovers, refrigerate or freeze and when you want one, pop it in the toaster.

As an aside, I've also made these gluten free and dairy free using gluten free flour, almond milk instead of the yogurt and milk and coconut oil instead of the butter.  They were fabulous.  My tasters actually liked them better.

Spiced Pumpkin Pancakes

Spiced Pumpkin Pancakes

Makes 18 to 20 Pancakes

1½ cups all purpose flour

1½ tsp baking powder

½ tsp table salt

1 tsp cinnamon

½ tsp ground ginger

¾ cup pumpkin puree *(see note)

2 large eggs

1 Tbsp white sugar

2 Tbsp brown sugar

⅔ cup plain yogurt

1 cup milk (1 or 2%)

1 tsp vanilla

2 Tbsp melted butter

1. Measure first 5 ingredients into a large bowl.  Use a whisk to blend together.  (This breaks up any lumps and omits the sifting of the flour)
2. In another medium bowl, whisk the rest of the ingredients.  
3. Add this mixture to the dry ingredients using a large whisk or spatula.  Don't mix too much; just until combined.  A little flour clumps is okay.  Let rest for 15 to 20minutes.
4. Heat a griddle or fry pan over medium heat.  Add tsp of butter and swirl to coat the bottom. Drop small scoops, ¼ to ⅓ cup . Don't add too many at a time until you see how many you can fit without them expanding to touch each other.
5. Cook for 2 or 3 minutes.  When the batter bubbles in the centre and browned on bottom (peak carefully) flip and cook a minute or 2 more.  When the pancakes are puffy and golden brown remove to a plate.  You can keep them warm in a 200℉ oven.  Continue making pancakes adding a little butter to the pan each time.
6. Serve them with maple syrup or with maple syrup, your favourite fruit and whip cream for a decadent splurge. 

*I find that using butternut squash in place of pumpkin makes a much richer and deeper flavoured pancake.  I roast a whole squash, use what i need for dinner etc. and measure out ¾ cup and freeze in zip lock bags until I want to make this recipe.

Enjoy!

Crack Mix aka Homemade Bits and Bites

I love snack food.  "Bits and Bites" or "Nuts and Bolts", however you know them, they seem like they’d be so easy to make.  It’s basically cereal, pretzels and cheese bits spiced up.  I really didn’t like the cheese flavoured either and prefer to have them with a little more kick.  This is the perfect blend of sweet, salty, buttery and spicy that I like.  I call this “Crack Mix” because it’s so darn addictive.  

Crack Mix

Crack Mix

Makes 13 cups

2 cups Gold fish Crackers or Mini Ritz Crackers

6 cups Multigrain Cheerios

6 cups Shreddies

2 cups Pretzels

1 cup Butter 

2 tbsp Worchestershire sauce

1½ tsp Chili Powder (regular kind)

1 tsp Hot Chilly Powder *see note

1½ tsp Garlic Powder

1½ tsp Onion Powder

1½ tsp Table Salt

1. Measure out Goldfish, Cheerios, Shreddies and Pretzels into a very large       bowl or pot.  Set aside.
2. Melt butter in 4 cup measuring cup or equal size bowl.  Add the rest of ingredients and stir well.
3. (It's much easier if you have someone helping you).  Toss cereals etc. while slowly pouring the butter mixed in.
4. Spread mixture evenly on 2 large baking trays.  
5. Place in 250℉ oven.  Bake for 2 hours stirring every 30 or so minutes rotating pans if needed.  I turn off the oven and leave overnight to ensure it's completely dry.

 Enjoy!

* Hot Chili Powders range from sort of mild to very spicy.  The brand I use is very spicy 'Chilly Powder Ex Hot Indian Nikita' found at Oceans but you can use what variety you like.  Cut down or omit if you don't like a spicy mix.

By the way, feel free to swap out the cereals for whatever you have on hand but I feel the Multigrain Cheerios are much better in this recipe than the regular.  You'll miss out on that hint of sweetness.