If you haven’t noticed, you haven’t been paying attention: ‘tiz the season of PUMPKIN SPICED EVERYTHING. The trend has hit d.trio hard as you can see from our Facebook, blog, twitter and other social media features. We blame Catherine. But she made us pumpkin spice martinis the other day (Video and Recipe Coming Soon!!), so she is forgiven.
One of our favorites so far (other than the martinis) was the morning Tim made us pumpkin pancakes. The recipe came from Guy Gourmet and is really terrific. You should try it.
(Makes 20 pancakes)
Nutrition per 4-pancakes serving: 404 calories, 9 g fat, 683 mg sodium, 72 g carbohydrates, 3 g dietary fiber, 10 g protein
2 cups dry pancake mix(your favorite)
3 tablespoons dark brown sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 cups milk
1 cup canned unsweetened pumpkin puree (not pie filling)
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon vegetable oil, plus more for the griddle
Pure maple syrup
1. In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.
2. Heat a lightly oiled griddle or large skillet over medium-high heat. Pour the batter onto the griddle, using about ¼ cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.
3. Serve the pancakes drizzled with maple syrup.
People on Twitter seemed to think it was a good idea too.
So, if you need a pumpkin fix, stop by. We’ve got cookies and cupcakes and candy corn covered in pumpkin pie spice. Really. And it’s great, so don’t judge. We’re also super busy and hard at work on some amazing marketing, so we need the fuel. So, until we see you, keep it pumpkin spicy!