So, funny story: I lost my car keys last week. Yeah, you’re right, that’s not funny. It’s not even a story, it’s just a fact. Another fact: I don’t have a spare key with me in Seattle. I always pick the most inconvenient places to keep my spare keys…like in my glove compartment (which really doesn’t help when you lock your keys in your car) or on Marc’s kitchen table in Omaha (which also doesn’t help when you lose your keys in Seattle).
Our hypothesis of what happened to my key was that it fell out of my messenger back on our way back from parking it, onto the streets of Capitol Hill to be lost forever. I didn’t notice that it was missing until the next day so after tearing my apartment apart to search for it and coming up unsuccessful, all clues pointed to proving our hypothesis to be correct. While I barely use my car out here during the week since I walk to work, not having a car put a damper on Marc and I’s weekend plans to go hiking about 30 miles away from Seattle.
This ended up being a blessing in disguise, since I had to cook my entry for my Project Food Blog challenge (voting is open! Vote!) and we were able to enjoy the city of Seattle on a rare warm and sunny day. It also turned out to be a blessing in disguise because instead of doing my normal Sunday morning/afternoon things like running errands (i.e. going to Target), I was able to lounge around and make myself these pumpkin pancakes. They are everything I want in a pancake…thick, fluffy, and full of flav-ah! I adapted the recipe from Annie’s Eats by substituting some of the all-purpose flour with whole wheat flour and they were still fluffy(I was worried about them becoming too dense). It was a perfect fall Sunday morning breakfast!
Oh, and guess what I found while doing laundry on Sunday night? Yep, my key. Under a pile of dirty clothes. I guess that’ll teach me not to let my clothes pile up for weeks.
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground nutmeg
dash of ground ginger
dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
1 tbsp vegetable oil or melted butter (I used oil)
Preheat oven to 200 degrees F. Set aside an oven safe plate or serving dish. This will be used to keep the pancakes warm while cooking the entire batch.
In large bowl, whisk together flours, brown sugar, baking powder, salt, and spices. Set aside.
In medium bowl, whisk together milk, pumpkin, egg, and oil. Add to dry ingredients and whisk until just combined (it may be still lumpy).
Heat a greased skillet over medium heat. Once hot, add 1/3 cup of batter to pan. In my skillet, I could make 3 pancakes at a time. Let cook until bubbles form on the top, then flip with a spatula. Cook until golden brown, about 3 minutes. Transfer cooked pancake to oven safe plate, and keep pancakes warm in oven until ready to serve. Repeat with rest of batter until it all has been cooked, regreasing the pan as necessary. Serve with cinnamon sugar, whipped cream, or maple syrup.