This cookbook is one that I would never have picked up on my own (except for the fact that I am actually a bit in love with Gwyneth Paltrow), but I read a surprising and wonderful review of it somewhere, possibly the NPR book list, and then I found a copy at the Friends of the Library book sale this fall. Finally flipping through it now, I found quite a few recipes that I am excited to try, the first of which is one of two pancake recipes in the book.
I was initially inspired by these because they involve making the batter the night before, so all you have to do in the morning is cook. Since Calin and I never get up in time to do anything real in the mornings, I thought it might be nice to try these so add some excitement to a weekday breakfast.
I decided to make an exciting breakfast. But as most people know, I’m also conservative with ingredients, and first thing in the morning is not a great time for me. I have a stash of Alton Brown’s Almost Instant Pancake Mix at hand at all times (lesson learned!), so that wasn’t an issue. (That link is not actually the recipe in Alton’s cookbook, which you will know if you are an Alton obsessor, because Alton always measures things by weight. But it will do.) But I knew that the only pumpkin I had was canned, and pancakes for two people do not require an entire can of pumpkin. I also did not have pumpkin pie spice (I do now! Thanks, holiday grocery store sale!). So instead, I faked it. I just added all the spices in my cabinet that I associate with pumpkin pie, and called it a day: cinnamon, cloves, all spice, nutmeg… Hmm, maybe a little vanilla, and how about a tiny dash of almond extract? Sure!
Look how easy that was! Tasty, too. I served them with cold apple cider.
This isn’t a real post. I just wanted to show off. Aren’t they beautiful? They were delicious….