We’re having pumpkin pancakes for lunch today. Now that Halloween is over and those cute little pumpkins
have disappeared from the promotional aisle, I guess it’s time to do some other stuff with pumpkins. One night after dinner, we slapped together a big bowl of pancake batter (gorgeous color that!) and the next afternoon, I was flipping pumpkin pancakes.
Ironically, it was pumpkin pie that I first fell in love with back in college. But since I
am lazy and haven’t figured out yet how to bake a pumpkin pie, I’m best leaving it to the pro’s. For $5.99, I can pick up a huge ready-to-eat pumpkin pie at the store any day. If not for the fact that it’d probably take me a month to finish eating the whole thing by myself, that might not be such a bad idea.
But for now, I’m sticking to what I know – pumpkin pancakes which we all agree is a terrific lunch idea. Making my own pancakes means I get to be boss of my pancakes. I like being boss. Can you tell? *wink*
Frankly, I’m not that hard to please. I want my pancakes thin, not thick. In stacks, not singles. With honey, not maple syrup. With butter, lots of butter, not any number of the needless stuff piled on to achieve a premium effect.
And I want my pancakes made with real pumpkin, not pumpkin flavoring or powder or whatever it is that you can’t confirm is in there. And with that, I’m off to make my pumpkin pancakes. See you later, guys!