One thing always seems to lead to another. I set out this morning to make pumpkin pancakes (recipe at bottom of the post) and I ended up tearing apart our pantry.
Ever since I decided I can actually cook, the pantry has been driving me insane. Hubby can just reach in and grab his oils and spices, but going beyond that was the equivalent of dumpster diving.
Okay, maybe not as bad as dumpster diving, but I am a Place For Everything And Everything In Its Place Gal!
This was my starting point:
Of course, any organizing project ALWAYS gets worse before it gets better.
Several hours later, everything has its own place. Cooking for me has just gotten a whole lot more enjoyable.
It all started with these delicious pumpkin pancakes.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all purpose flour
- 3 tablespoons white sugar (original recipe called for brown sugar, but I didn’t have any)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg (original recipe called for allspice, but I was too lazy to grind ours)
- 1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle. I use about 1/4 cup for each pancake. Brown on both sides and serve hot.
I was a little nervous, because this was a deviation from my Sunday Morning Fluffy Pancakes. However, this pumpkin version is delicious and more filling than my usual recipe … as in Hubby and I only had 2 each instead of our usual 3 or 4.