It’s never pretty when my husband attempts to cook. Maybe it’s because I’m a *slight* control freak, but it makes me nervous when he seizes control over my domain. A little background . . . my husband came to me with this beautiful recipe for Pumpkin Pancakes from Men’s Health magazine. It really makes me happy when he submits his own special requests for dinner or breakfast.
My theory on pancakes is that unless you have a huge griddle, you must have a strategy mapped out for cooking the little suckers. Especially when all you have is a non-stick fry pan for cooking pancakes. My *almost* full-proof plan has been to cook three (3) small-ish pancakes in the fry pan, and give them all to my husband to eat while they’re still hot. Then I make myself three (3) pancakes and serve them to myself immediately. We may not eat our pancakes together at the same exact time, but at least they’re piping hot and fresh when we devour our breakfast.
And so the problem begins . . . minding my own business, eating my pumpkin pancakes my husband walks up to the skillet and says “I’m still hungry, I’m going to cook the rest of the pancakes myself honey.” A small flood of anxiety rushes over me as I shoveled the rest of my pancakes in my mouth to witness what was about to happen.
Just as I made it over to the skillet, I noticed he had already poured WAY too much pancake batter into the fry pan. At that same moment I was literally thinking in my mind “Honey, you might want to make smaller sized pancakes, they’re easier to flip.” – I just couldn’t get it out in time. Then I hear him say “Oh nooooo, the pancakes are melting together.” As I see him grab a metal knife to cut in-between them on my non-stick pan! Ehhhh, I had to stop him right there and interject with a plastic spatula so he didn’t destroy the non-stick pan.
And then, witnessing him flip the pancakes – I must say, that was the best part. The pancakes were abnormally big and lopsided, so trying to get the spatula under the entire pancake was nearly impossible. The first pancake ended up squished and scrunched like an old man’s wrinkled face. The second flopped half-way onto itself and looked more like a panini sandwich than a pancake. He immediately blamed me for making him ‘nervous’ while watching him flip his pancakes.
Either way, it was an extremely amusing morning making pancakes.
About the recipe - - people, this pumpkin pancake recipe is AWESOME. The best pumpkin pancakes I've ever had. The only ingredient I changed was the dark brown sugar; I used light brown sugar instead. Otherwise as-is. It’s such a great Fall breakfast dish. And the pumpkin makes these pancakes soft, hearty and filling. Also, I like this recipe because it doesn’t go over-board on the pumpkin pie spices – it’s really just the perfect amount of spice and sweet.
2 cups of your favorite dry pancake mix
3 Tbsp light-brown sugar
2 1/2 tsp pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (not pie filling)
1 egg, beaten
1 tsp pure vanilla extract
1 Tbsp vegetable oil, plus more for the griddle
1 In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.
2 Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.
3 Serve the pancakes drizzled with maple syrup.