Wednesday, October 7, 2009
Rerun: Pumpkin Almond Pancakes
My relentless mofoing has hit a tiny snag. Well, not so tiny actually. This snag is about the size of a refrigerator. More specifically, my refrigerator. Which stopped working at some point this weekend. Argh. We now have a lot of soggy, rotting food.
It takes a little while to realize that your fridge is broken, what with the previously cold air being trapped inside and all. When I realized that the temperature wasn't as low as it should have been, we messed with the controls a bit and hoped for the best. No dice, the fridge just kept getting warmer. And it started smelling like yuck.
It's an old fridge, due to be replaced anyway, but that didn't make it any less annoying. We went to Sears tonight and got a reasonable deal on a floor model Kenmore fridge. I like it because the freezer is big and versatile. "The freezer in this model is a freezer for someone who cooks food and puts it away for later," I said to the Man of Science, "but the freezers in some of those other ones were for people who buy frozen dinners to eat." So I'm happy with our new fridge. But still, the whole ordeal has been a bit of a pain.
And because of all this, I have no new cooking to blog about. So I bring you this older recipe published on my personal blog last year. It was delicious, so don't let it's re-run-ness scare you off. It is pumpkin season, after all.
Pumpkin Almond Pancakes
1 cup flour
1 tsp baking powder
1/4 tsp of salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pureed pumpkin
1 1/4 cup almond milk
1 tbsp of oil
1 tbsp maple syrup
-Mix dry ingredients and add in pumpkin.
-In a separate bowl mix milk and oil, then combine with dry.
-Heat frying pan to med-high and add a tiny bit of oil. When oil is hot, pour in spoonfuls of pancake batter and sprinkle the top of each with sliced almonds.
-Flip after a minute or so and cook other side, being careful not to overcook and scorch almonds.
-Hey guess what, Americans! Canadian Thanksgiving is this coming weekend. We'll be having a big family dinner at my Grandad's house on Sunday. The vegetarian numbers within my family are increasing, which is nice, so my mom is making something for all of us non-turkey eaters to, uh, gobble.
-I am sort of embarrassed to admit that I have never used an actual pumpkin in my cooking, only canned pumpkin puree. I feel slightly daunted by the selection, peeling, chopping, and de-seeding involved in the use of a pumpkin, but perhaps I'm just being an idiot and it's not any more complicated than say, a squash.