Clair Lynch Band: Great Day In The Morning
Ahhhh the things weekends are made of: blue sky, best friend and yoga, napping cats, seed catalogs, lots of love in our house on the hill and did I mention blue sky??
Homemade Bagels Are A Breeze! That’s what Michael Ruhlman said and, being the gullible person I am, I believed him. Well guess what? He’s right. Not only are they a breeze, they’re fun.
Well that was last weekend and the weekend before it was Pumpkin Pancakes. Since we ate them before remembering to take any pics, I figure the least I can do is share the recipe. It’s one of our favorites so I always have some fresh pumpkin in the freezer just for these:
2 cups white whole wheat flour (8 oz)
1/3 cup brown sugar, packed (2.5 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 T cinnamon (I use Ceylon cinnamon that is mild with a great flavor)
1/2 teaspoon salt
1 2/3 cups buttermilk
1 cup pumpkin puree
3 large eggs
2 T canola oil
Mix dry ingredients in large bowl. Whisk buttermilk, pumpkin, eggs and canola oil in medium bowl until well blended. Add to dry ingredients and whisk until smooth. The batter is thick so cook them over a fairly low flame so they don’t get too dark. Inspired by a recipe from Bon Appétit | December 1996
On the menu this morning is English Muffins. This is the second time I’ve done these so, of course, I had to tinker with the recipe a bit. I used half whole wheat flour and 2% milk instead of all purpose flour and whole milk and they were just as yummy but a little healthier.
And last, but not least: