Tag Archives: Pancake

Peanut Butter Pumpkin Pancakes


Though I took photos with my roommate’s camera, I never made the effort to put them on my computer. This was often an issue when I used my sister’s camera for food blog photos. I would forget about the pictures until I wanted to post about them and they’d take up space on her memory cards… Sorry about that.

So, in order to find replacement photos in the meantime, I searched ‘pumpkin peanut butter pancakes’ and found a slew of deliciously suitable replacement photos and many recipes that are now in my bookmarks folder. Look at this. Just look at it.

This was a joint effort between my roommate, Colin, and I. (Though I’m sure both of us have made these pancakes at some point before.) I was telling him that I loved mixing peanut butter and pumpkin together (and eating it like yogurt, yummm!) and he said he’d more likely eat that combo if it were in a pancake.

So I of course I had to make them. I got up a bit earlier the next day to create my masterpiece. I wing’ed the recipe a bit (which is generally my tactic) and they turned out delicious! Moist, rich and somewhat dense (how I like them).

They more or less looked like this:

I followed the Joy of Cooking‘s pancake recipe as the basis, but I used only 1/3 of the sugar and butter the cookbook calls for.

In a bowl mix:

  • 1 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 tspn baking soda + 1/2 cup yogurt
  • Cinnamon

In a separate bowl mix:

  • 1 cup milk
  • 1 Tbsn butter
  • 2 eggs
  • 1 cup pumpkin
  • Several gobs of your favorite Peanut Butter. I used Creamy Krema!

And Colin made a delicious sauce of cooked berries. All you have to do for this is dump a cup or two of frozen berries in a saucepan and heat until they’re the liquid consistency that you want, like the photo below.

Though people often toast the pancakes close cousin, the waffle, it never occurred to me to toast a frozen pancake. Colin suggested it for leftovers, and it was, as expected, delicious. (And Colin, if you’re reading this, I left you two frozen ones on the right side of the freezer.)

What I thought:

Delicious! It combines two of my favorite foods, and in a form that’s easy to make and quick to whip up. (Though admittedly, not so quick to cook, going two at a time on a frying pan.) The great things about pancakes is you have the liberty to add, take away or swap many ingredients. Experiment and have fun!

Cheers,

Beth


Rye Spinach pancakes


Beth and I agreed to post every single day of spring break. We made a verbal agreement to our acquaintance Karen (not Caron from Vegan Monster) that we would. Spring Break was not last week, but the week before, and needless to say (if you follow our blog regularly), we failed. I believe I posted once, maybe twice, and same with Beth.

So to Karen, we apologize. We cooked, we simply neglected to post. Perhaps the next few posts will have those recipes.

But for now I have a recipe I made this morning! I was going to have friends over for pancakes, but when I called them they decided it was still too early in the morning. That’s fine because I realized we didn’t have any Bisquick, and I really wanted to make one of the pancake recipes from Vegan Monster. When I went to her site I realized she had a new oatmeal pancake! It looked amazing, but I really wasn’t in the mood for anything sweet (shocking!). So I scrolled down until I found her spinach griddle cakes recipe. I love baking vegan because I eat a lot of eggs, and vegan baking means I have more for later!

I changed the recipe a little (who doesn’t?) and here’s what I had.

1 1/2 cup milk (or soy milk for vegans)
1/2 cup spinach
1 tbsp molasses
1/2 cup whole wheat flour
1/2 cup rye flour
1 tsp baking powder

Purée the spinach with some of the milk in a food processor. Then combine all ingredients. Butter the top of a griddle and set it to medium high. Cook pancakes until browned, just like any other pancake.

This recipe should only be eaten by those who a) are not scared to try something new and b) like somewhat bland foods. I didn’t necessarily think it was bland, but I tried to imagine it from someone else’s point of view and then I decided perhaps they were a little bland. I put Meijer brand authentic Mexican cheese on top and they tasted amazing! I also mixed vanilla protein powder with pumpkin purée as a dressing, and that also tasted very delicious.

-Kim