Pumpkin! Those of us who have an October birthday seem to love pumpkin that much more. This post goes out to a fellow Libra whose birthday is this Wednesday. Happy Birthday to Michelle Kaiser. It was great when Michelle and I lived in Asheville together because we could share birthday celebrations and all things pumpkin. Now that we live far away, we share through phone conversations. I think she was throwing a pumpkin get together over the weekend. She has a great pumpkin chili recipe. Maybe she will do a guest post and share.
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| Happy Birthday Kaiser! |
Michelle has been a great friend through the years. I have known her for 12 years now. That is hard to believe. I'm hoping that her future endeavors will lead her to Ohio so we can celebrate together again! But those of you who know Michelle, know she will have offers from all over. I'm really going to have to put together a good campaign.
In honor of pumpkins, I tried out a new pumpkin recipe. I used a pumpkin pancake recipe I had looked up last year. I found it on allrecipes.com. The pancakes were tasty, but not quite what I was looking for. It had you beat the egg whites into soft peaks and then fold them into the pancake batter. This gave the pancakes somewhat of a fluffy egg texture. The process, while fun, seemed a little much for morning pancakes. The texture threw me off a bit. The pancake recipe included a syrup recipe that I did not fix. Maybe the combo would have blown me away. But the pancakes themselves, not a keeper.
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| The blog gods are against me today. But you get the idea. |
Pumpkin Pancakes
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1 cup all-purpose flour
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1 tablespoon sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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2 eggs, separated
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1 cup milk
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1/2 cup cooked or canned pumpkin
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2 tablespoons vegetable oil
Directions
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For pancakes, combine the dry ingredients in a bowl.
In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into
dry ingredients just until moistened. In a mixing bowl, beat the egg
whites until soft peaks form; fold into batter.
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Pour batter by 1/4 cupfuls onto a hot greased
griddle. Turn when bubbles form on top of pancakes. Cook until second
side is golden brown. Serve with the syrup (look up link for syrup recipe).
2 comments:
Man, I thought I posted my comment. I still may try some pumpkin pancakes, despite your review. Perhaps eaten with an Apricot ale or sprinkle some chocolate chips in... :)
The recipe I use is below. I don't include turkey, add more spice, sometimes beer, and add a few more peppers and pumpkin. Enjoy!
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 cup red bell pepper, chopped
1 garlic clove, finely chopped
1 lb ground turkey
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 (15 ounce) can Libby's canned pumpkin
1 (15 ounce) can tomato sauce
1 (15 1/4 ounce) can kidney beans, drained
1 (4 ounce) can diced green chilies
1/2 cup frozen whole kernel corn, loose-pack
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions:
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Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximatley 7 minutes or until tender. Add turkey and cook until browned. Drain.
2
To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper. Bring this to a boil then reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.
Read more: http://www.food.com/recipe/pumpkin-chili-mexicana-138314#ixzz1ZlRGdSQP
oh, and thanks for the b-day wishes. You are next!! Wish we could celebrate the b-days and the fall together. Bring on Asheville!
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