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Saturday, September 7, 2013

Harvest time pancakes

 

       With this week's weather turning cooler and the kids back in school our food flavorings turn from summer fruits to fall flavors.  The most popular Fall flavor of course is pumpkin.  One of my favorite pumpkin additions is to pancakes.  I have sometimes found pumpkin by itself can make pancakes a little heavy and I like to had some ricotta cheese and whipped egg whites to the pancakes to make the pancakes have a better texture.  Buttermilk is also a good addition to any pancake mixture.  Powdered buttermilk, usually found at Giant, makes it easy to always have buttermilk available for baking or pancakes.

    This is a recipe I found recently with some of my modifications:
3/4 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup ricotta
1/2 cup pumpkin puree
2 egg whites whipped
2/3 cup buttermilk

1. Preheat a griddle while you make the batter.
2. In a small bowl combine; flour, baking powder, pumpkin pie spice, salt, and sugar.
3. In a medium bowl; whisk together ricotta, pumpkin, eggs, and milk. Mix in the dry ingredients until just combined.
4. On a hot greased griddle, pour about 1/4 cup batter and cook until small bubbles form, flip and cook another minute. Remove from griddle and serve.

P.S.

     Yesterday I mentioned the rocket launch that would be visible from our area last night at 11:27 pm.  The picture above is one that I took from the ball field on Cradlerock Way.  It is a little blurry because I was using a telephoto lense.  The picture below shows the orange color from the rocket plume.


        If you hold your pinky finger about 2 feet in front of your face (if your arms are long enough) the length of the first joint is about how large the rocket appeared in the sky.

P.S.
     A volcano on earth the size of New Mexico?  Check it out.

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