I am not a big pancake person but this time of year brings the celebrated pumpkin pankcakes to IHOP....they are ridonkulously good...so found this delish looking recipe online...can't wait to try it!
Pumpkin Spice PancakesAdapted from
Martha Stewart and Baking & Books
1 1/4 cups all purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpin pie spice
1/2 teaspoon salt
1 tablespoon wheat germ
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoon melted butter
1 egg
Extra butter for cooking and serving the pancakesmaple syrup / confectioner's syrup
Whisk flour, sugar, baking powder, cinnamon, ground ginger, pumpkin pie spice and salt. Add wheat germ, nutmeg; and a pinch of ground cloves. In a separate bowl, stir together the milk, canned pumpkin puree, 2 tablespoons melted butter, and the egg.
Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side; serve with butter and syrup, or with confectioners sugar.
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Also...this sounded sick delicious....
Easy as Pumpkin Pie Ice Cream
1 15-Ounce Can Pumpkin Puree
1 14-Ounce Can Coconut Milk
1 Cup Dark Brown Sugar, Packed
1/4 Cup Maple Syrup
2 Tablespoons Bourbon
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
Pinch Freshly Cracked Black Pepper
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
Okay, now this is a real tough recipe, so are you ready? … Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions. Transfer into an air-tight container and freeze until solid before serving. Whew! After all that work, this ice cream sure hits the spot!
PS: Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!
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The next is not just a fall food..but looks delicious and I am on a roll..hungry eyes....
Blueberry Muffins with Streusel Topping Recipe
SND Note: Coat the blueberries with a dusting of flour to prevent them from sinking to the bottom. Also remember to evenly distribute the blueberries across the muffin cups.
Streusel Topping Ingredients
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
Muffin Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups (1 1/2 pints) fresh blueberries, stems removed
Directions
For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.
Makes 24 muffins