I was so excited to see my calendar flip to October this year! I’ve been ready for fall ever since I got off bed rest and realized how incredibly hot it was outside. Something clicks in me as soon as I feel that first fall crispness in the air and I morph into a Martha Stewart want-to-be. All I want to do is craft (however, my ADD lifestyle has prevented this) and cook…and this year I’ve had a desperate need to add pumpkin to EVERYTHING. So to celebrate October 1, I decided to make whole wheat pumpkin pancakes. This was my 1st attempt with this recipe and, like with most everything I do, there was a slight learning curve. This was the thickest pancake batter I’ve ever seen. I dropped my 1st pancakes on the griddle and waited to see the little air bubbles pop up…nope, not a bubble in sight. It took the 1st batch about 10 minutes to cook and they each weighed about 3 lbs. I was worried. With each batch I made them thinner and thinner until I was finally making crepes and…waalaa…bubbles!!!!
Here’s the 1st couple of batches. They were fine the next day…but definitely not light and fluffy.
Here are my whole wheat pumpkin pan-crepes (much prettier)…
Thankfully, they were a huge hit with the kids (and the adults who weren’t pictured because we were too busy standing over the plate with the syrup bottle in hand just shoving them straight into our mouths).
I see these again in the near future!!