So, I really enjoy food. Cooking it is almost as fun as eating it (provided I don't have a 1 year old clinging to my leg as I move around the kitchen). In my love for cooking, I tend to have phases (some what like the moody phases of my adolescence -- sorry mom and dad).

My current phase is pumpkin! With tomorrow being the first official day of fall, I am already ready to go. I made some yummy pumpkin cookies, which I blame for the weight I gained last week. And today I made some delightful Pumpkin Pancakes and Cinnamon Creme Syrup. Oy vey! They were yummy.

Ryan said that they were something that you'd eat on a cold Thanksgiving or Christmas morning. I think I'll make them again when we head up to my parent's cabin in a couple of weeks. I hope its a cold morning!

I should have taken a picture to post since its by first official blog post, but alas, I didn't know I'd be starting a blog when I was scarfing down my pancakes. (This is sort of a lame topic for a first post but it was on my brain. Sorry!)

So for anyone who wants to join me on my crusade to eat lots of pumpkin (which is a "superfood" by the way), here is the recipe for the pancakes and syrup. I'll be trying a recipe for Pumpkin Apple Muffins later this week. Bon appetit!


Pumpkin Pancakes

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
(I also sprinkled in some chocolate chips, which made them even yummier!)


DIRECTIONS
1. In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Cinnamon Cream Syrup

INGREDIENTS
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

DIRECTIONS
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.
NOTE: I recommend dipping your pancakes in this syrup rather than just pouring it all over the top. It soaks is too well and you don't enjoy it as much as you do when you dip.