And I'm Back

I apologize for the absence, but it seems as though life and work got the best of me and consumed all of my time. But I'm back, and with a recipe that will knock your slippers right off, because I'm assuming you'll be wearing slippers while making these pancakes for breakfast. And this recipe is perfect if you're really craving a taste of fall. Despite the fact that its approximately 70 degrees outside which is nothing like Wisconsin fall weather, one bite of these pancakes and you'll be taking a little bite out of fall.

So I present to you, Pumpkin Walnut Pancakes. Which went perfectly with my nice piping hot cup of pumpkin coffee.

Pumpkin Walnut Pancakes

2 large eggs

1 1/4 cups milk

3 tbsp melted butter or vegetable oil

1 1/2 cups flour

3/4 tsp salt

2 tsps baking powder

2 tbsp sugar

1/3 cup pumpkin puree

handful of walnuts (optional)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. (I just whisked really fast until it was foamy and it worked out just fine) Then stir in the butter or vegetable oil.

2. Whisk the dry ingredients together in a separate bowl.

3. Gently and quickly mix the dry ingredients into the egg, milk and butter mixture. Now mix in the pumpkin puree and the walnuts if you're adding them as well. I haven't tried the recipe without the pumpkin and walnuts but with how delicious and fluffy they are I'm sure they absolutely amazing without the pumpkin and walnuts as well. Once you have the pumpkins and walnuts mixed in, let the batter sit and rest for approximately 15 minutes. This is the perfect time to start cleaning up the kitchen. I don't know about you but I certainly know how to make a mess when I'm cooking.

You will notice in the picture my authentic Vermont maple syrup which I got last weekend (actually from Vermont) at a really cute little shop on the side of the road. It was phenomonal. I can't wait to have leftovers for breakfast tomorrow!

Bon Appetit!

Victoria