Flexible

Recently, my husband came home with a brand-new, beautiful, four waffle-iron and all the yuck of my day slipped away. And by yuck, I mean a very poor mama attitude that made poor kiddo attitudes worse. I made a full batch of pumpkin pancakes and poured them over the hot griddle knowing that once the butter and syrup sunk into those fluffy grids, the gloom that had settled over my home would be gone. There is nothing like warm, solid, comforting food to soothe emotions.

And on that note, there is nothing like comfort food to start your day out. Make a full batch and freeze the leftovers to pull out on a day when you need a quick breakfast. Spread cream cheese on them and fold or roll them up for a snack.

Pumpkin Spice Batter

  • 1 1/4 cup flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/8 tsp. cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 egg
Whisk the ingredients together into a loose batter and either pour them over a hot waffle iron or in spoonfuls onto a hot griddle. The pancakes or waffles keep for 3-4 days in the fridge or a month in the freezer. Top generously with butter and syrup.

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