Thursday, April 17, 2008

Pumpkin Pancakes in Sugar Season

Back in New Hampshire during maple sugar time, we sometimes took the family on the beautiful drive to the Monadnock region to visit Parker's Maple Barn. There was always a line to get in for breakfast, so we would get our place reserved and then head over to the sugar house to watch the syrup-making process. It was usually freezing cold, and often snowing or raining, so when we got too chilly we would warm up in the gift shop. When our names were finally called over the outdoor loudspeaker, we would step into the big restaurant/barn that smelled of wood fires, maple syrup, and breakfast.

My favorite was the pumpkin pancake breakfast. What follows is not the Parker's recipe, but one that I put together that reminds me very much of the great breakfasts we had together there.

Pumpkin Pancakes

3 eggs
1 cup yogurt
¼ cup molasses
1 cup cooked or canned pumpkin
2 tbl. melted butter or vegetable oil
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
¾ tsp. salt
1 tsp. cinnamon
½ tsp. each: cloves, mace, ginger
Strong coffee

Mix first five ingredients together in a large bowl; sift the dry ingredients and add to the pumpkin mixture, stirring in enough coffee to make the batter the consistency you like.

Serve pancakes with warm applesauce or maple syrup.

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