Friday, November 12, 2010

And to go with That Coffee

Try some of these delicious Pumpkin Spice Pancakes. We had them yesterday. I did make a few changes. Of course I made a few changes. I can never leave well enough alone. So while I'm sure the original recipe is fabulous as is... because I'm me, here's what I did. I cut the ginger down to 1/4 tsp since DH doesn't care for it strong, I added 1/2 tsp ground cardamom and 1/4 tsp Mapleine flavoring. I also used melted coconut oil instead of melted butter. To serve, I drizzled with genuine maple syrup and sprinkled on toasted chopped walnuts.

Go ahead, you know you want some.


ssimm1rg said...

Man, I was going to make the same recipe yesterday! We could have shared our breakfast. I had this recipe pulled up on the Martha Stewart website and was ready to go, but then realized we were out of milk. I made them last Saturday and they were so good we ate them for breakfast and lunch. I'll have to make a trip to the corner market so that we can have them again as a Saturday treat.

Kristine said...

Thank you for letting me know the original source of this recipe, Shannon. I feel it's important to be clear about the source of recipes. I've modified my link to go to the Martha Stewart site. These were fabulous and we'll see how they reheat this morning, since we didn't even get halfway through the batch. How fun that we were both looking at the same recipe on the same day!