Monday, October 11, 2010

Autumn Appetites

A stiff breeze whips around the home, a flurry of leaves create a mini cyclone outside the window, and you are glad you put the extra blanket on the bed. Getting out of the cocoon you created in that bed is tortuous as it is delightfully warm but the ambient temperature in the house is cool. The promise of a hot shower, a cozy sweater, and a steamy cup of coffee or tea allows you to venture forth. You have started another spectacular autumn day.

Yesterday pumpkin picking was on the agenda with my family. This tradition is looked forward to each and every year by the children and their parents alike. But before such an adventure is embarked upon, breakfast needed to fuel up and rev the engines of my family. What to make on a crisp fall day? Pumpkin Cinnamon Pancakes! This recipe comes from Sandra Lee Semi-Homemade Cooking. Sandra Lee was made famous by The Food Network. Her philosophy is cooking can be delicious, reasonable, and simple if you utilize several pre-packaged foods, add a few fresh ingredients, and tie it all up with "a pinch of this with a hint of that".  Here is the recipe for her pumpkin cinnamon pancakes, a perennial favorite in the 187 household.

Pumpkin Cinnamon Pancakes

1  cup buttermilk pancake mix, Aunt Jemima
2/3 cup cold water
1/3 cup canned pumpkin, Libby's (Do not use pumpkin pie filling)
1/2 teaspoon ground cinnamon, McCormick
1/8 teaspoon ground ginger, McCormick
Nonstick vegetable cooking spray, Pam
Butter, room temperature, Land O' Lakes

Prep Time:         5 minutes
Cooking Time:   6 minutes

Pecan Syrup:
1 cup maple flavored pancake syrup,  Log Cabin Original Syrup
5 tablespoons pecans, toasted and chopped, Diamond

Pecan Syrup Preparation:
Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high, about 25 seconds. Set pecan syrup aside and keep warm.

Pancake Preparation:
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; mixture should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
Spoon 2 tablespoons of batter onto griddle to form each pancake.
Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

In my household, I am the only person who likes the pecan syrup so I just make an individual serving and put the plain syrup on the table. We do not use butter on our pancakes (I know, blasphemy for some of you). I do not use all of the brand names called for because they may have sponsored her book, but they don't sponsor my trips to the local grocery store! But I do use this recipe every autumn for many a Sunday morning breakfast. I usually double or even triple the recipe, make my extra pancakes and freeze them for another morning when we are rushing around but still want a decadent breakfast. I always serve some breakfast meat with these pancakes to add some protein; either brown and serve sausages or fresh bacon.

This blog, like the weather, changes focus. Today is about sharing the autumn recipes you and your family loves. Do you make the best apple pie, a scrumptious pumpkin bread, or an outrageous stuffing? Is your cranberry relish renowned? Share your favorite here and provide us all with something new to add to the family table. My autumn appetite is up for it!


  1. The pancakes sound delish - I can't wait to make them!

  2. Hmmm... We do chili in the Fall, but it isn't anything to write home about.

    My stuffing for Thanksgiving is a well kept secret recipe to be handed down from generation to generation.

    While I do make birthday cakes, I really don't bake.

    We do make pumpkin cheesecake for Thanksgiving dessert...

    Philadelphia No-Back Pumpkin Cheesecake

    What You Need:

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup canned pumpkin
    1/2 cup sugar
    1/2 tsp. pumpkin pie spice
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    1 HONEY MAID Graham Pie Crust (6 oz.)

    How To Make It:

    BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

    SPOON cream cheese mixture into crust.

    REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

    That's all I got. ;)

  3. Thank you for contributing, Jules! I'd say that's a lot!!

  4. Pumpkin Pancakes ? Ummm I can picture it but I'm 3500 miles from tasting would it survive air mail do you think ?

  5. That's why I posted the recipe, Art!

    When you come to the States next I'll make you a batch! With pecan syrup or plain?

  6. My favorites are homemade applesauce from Michigan apples from the local orchard, you peel, core, and dice the apples and put them in a saucepan and add just enough water to cover the bottom of the pan, about a 1/4", add some cinnamon and nutmeg to tase and simmer on low, using a potato masher as they soften. I like small lumps in mine, if it looks dry add a tad bit more water, if it's too thin just simmer a little longer and dry it up a bit....the recipe isn't that picky and I love it warm or cold the next day.....