Pumpkin pancakes

Fall is in the air as we near October and I picked up some pumpkin to celebrate. There was a lot of puree so I was hoping our baby would love it. She ate it, but it didn't seem to thrill her. There were no reactions to the pumpkin, though, so I was determined to make good use of it on the whole family.

I've also just discovered Pinterest...and although I know I'm late to the game, it has consumed my before-bed Internet browsing and given me a lot of inspiration for some DIY home projects, as well as cooking and baking ideas. There is a flood of fall pins lately and the Food and Drink board is full of pumpkin recipes. I saw pumpkin pancakes and was smitten. Though I wanted to try a lower calorie and lower fat version which preferably didn't have eggs, since we haven't yet tried eggs with our daughter. I found this recipe through SparkPeople and tried it this morning. It was a hit! We ate it up and so did Charlotte. She has been loving feeding herself, putting bite-sized pieces of food in her mouth and chewing them. This is the first "recipe" food she's had and I'm thrilled to say she ate it (and it was something I made!).

Here's the recipe in case you'd like to try this seasonal breakfast:

2 1/2 cups whole wheat flour
2 1/2 cups water
1/2 cup soy (or regular cow's) milk
 2 tbsp baking powder
1/2 cup mashed, cooked pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp apple cider vinegar (or white if that's what you have on hand)


In a small bowl, combine the milk and vinegar. Wait about 5 mins until it curdles which is "like" buttermilk.

In a medium mixing bowl, mix together the water, pumpkin, spices and extract with the milk mixture mixture. Add in the other ingredients and mix until it is just combined (don't over-mix). Let rest about 5 mins, which is about the amount of time it will take to warm up your pan or skillet. Then stir the mixture again and you can start ladling out your pancakes. Wait until their bubbly on top (like regular pancakes) and then flip.

These tasted pretty good for vegan pancakes, though next time I think I will add more pumpkin, more spices and some brown sugar for sweetness. Some reviewers on the original post suggested the same and also to add agave nectar, walnuts or banana for different flavours and textures.

The recipe also yields quite a few pancakes so there were enough left over to freeze for baby's (and Daddy's) breakfasts later this week.

Fall into this cake

I've had a lack of posting lately...mostly due to a squirmy baby inside my tummy which has taken over my natural appetite and desire to stand in a hot kitchen. Expect posts to be sparse in the coming weeks and months. When I do have time (and energy), though, I promise to post what I've been up to with cooking and/or baking. This time, I have something just sinful to share: pumpkin rum raisin cake. It's a dense dessert that's full of flavour and spirit. Here's how it goes:

1 cup raisins

1/4 cup amber or dark rum, or apple juice (I used dark rum)

1/4 cup warm water

4 eggs

1 cup brown sugar, firmly packed

1/2 cup canola oil

2 cups pumpkin purée

3 cups all-purpose flour

1 tbsp baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

1/2 cup chopped pecans (optional)

Glaze
Raisin-soaking liquid

1 tsp vanilla extract

2 cups icing sugar

First, soak the raisins in the rum and warm water and set aside. Preheat the oven to 350C and grease a bunt pan. 

Beat the eggs, sugar and oil until frothy and then add the pumpkin purée and blend until smooth. Set aside.

 

 In another bowel, sift together flour, baking powder, spices and salt (ie. all the dry ingredients).

 Then mix the dry into the wet ingredients until just combined. Drain the raisins (save the liquid) and add those and the nuts. Mix to coat. This would also be delicious with chocolate chips!!

Spread the batter into the prepared pan and bake in the center of the oven for about 55 mins (until a skewer inserted into the middle of the cake comes out with a few crumbs). 

When baked, allow to cook for about 10 mins before inverting the pan and turning the cake out onto a cooking rack. Cool the cake completely. 

For the icing glaze, mix together 3 tbs (or slightly more, who's counting?) of the raisin/rum liquid with the icing sugar and vanilla. Drizzle a small amount over the cake and let cool and harden. Then drizzle some more and let that cool and harden. Repeat this a few more times until the glaze builds up on the cake. 

 

Serve and enjoy. It's a great fall treat and a little boozy so it feels special and very grown-up. The original recipe is from an unexpected place: Our Compliments. Happy fall everyone!