I’ve been trying to contemplate what viewers and most of my audience would like me to share. Twisted experiments? Recipes from around the world? Homecooking with BUTTER? Or… maybe something healthy? It’s interesting because I do eat healthy and wholesome, but maybe these recipes don’t reflect that as much as I’d hope? All I want to say is you can really cook anything you want! You just have to realize that things need to come in moderation- even moderation.
A few months ago I decided to whip up some pumpkin pancakes for the holiday season, and to bring as a side dish to my Aunt’s house. I paired these pancakes with an orange, cinnamon maple-butter sauce and they were very delectable, even my 11 year-old cousin ate them up!
The orange sauce is simple to make: equal parts of melted butter, maple syrup, and orange juice. Add a dash of cinnamon and viola!
These pancakes are made with fresh pumpkin (or canned if you want to be more simple, and for this recipe it’s what I used), white and wheat flour, and love.
Spring time is finally here and everything is starting to get into full bloom. D.C. is expecting the cherry blossom trees to start blooming in a few weeks. I work only 5 blocks away from the White House and cherry blossoms! I can’t wait to spend my lunches painting in the park.
Devin and I also got a few more backpacking essentials- finally some plates and bowls that don’t weigh an arm and a leg!
How will you spend the first days of your Spring?
I hope you enjoy!!!
The Ingredients
- 1/2 cup white flour
- 1/2 cup wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- Dash of cinnamon spice
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup Greek yogurt
- 1/2 cup pumpkin pie mix OR fresh pumpkin (depending on your wants)
- 1 TB butter/coconut oil
Some Tip-and-Not
Halloween comes and goes every year… so does a lot of unwanted and unused pumpkin. Most individuals say that you need a small “cooking” pumpkin to use for baking… false. You can use a giant pumpkin and get fresh and tasty fresh pumpkin that you can later freeze in baggies for the winter to use in multiple recipes. I used a very large pumpkin this year, cut it into four slices, baked it, and now I have quarts and quarts of baggies of fresh pumpkin! I love it, my dog loves it, and even my pancakes loved it!
The Directions
- In a medium-sized bowl, mix together the eggs, milk, and yogurt.
- Next, melt the butter and/or coconut oil with the vanilla and mix it into the egg-milk mixture.
- Add in your pumpkin and stir together until smooth and even.
- Mix together the dry ingredients into an even mixture.
- Finally, slowly mix in the dry ingredients into the wet. Make sure you don’t over-mix or that creates sunken pancakes.
- Stack them up and serve with fresh maple syrup or the orange sauce I described earlier. Enjoy!
Live long, cook well, and be happy!
The Twisted Cow 