One of the most delicious warm and satisfying breakfast dishes in Autumn is Pumpkin Pancakes. I created this recipe one Autumn weekend a few years ago and shared it on my Facebook page. It was a huge hit and was shared nearly 300,000 times. Turns out, you all love your pumpkin recipes as much as me! I thought it’d be fun to share the recipe with my blog readers too and I hope you enjoy it as much as my family and the Facebook community does.
Pumpkin Pancakes
1/4 Cup Pumpkin Purée
1 Egg
1 Cup Milk
1 Cup All-Purpose Flour
1 Tablespoon Sugar
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Pumpkin Pie Spice
Pinch of Nutmeg
Whisk pumpkin purée and egg together until smooth. Add in remaining ingredients and whisk until smooth. Fry batches in a cast iron skillet for a tasty fall breakfast treat.
Note: Nut milk can be substituted for the regular milk if desired.
IT'S ME, SERENA!
I bounced through the first years of my life in a hippie gypsy wagon, hand-built by my father, wandering the back roads of the U.S., Canada and Mexico. My family eventually settled into a tiny cabin in the woods on property that was once inhabited by Native American Indians.
I spent my childhood days searching for arrowheads, teaching myself to sew on a treadle sewing machine and to bake in a wood-burning stove, with no running water, refrigeration, or electricity in our home. My family lived frugally and early on, inspired by my parent’s thriftiness and style, I gained a knack for thrifty creativity and turning ordinary objects into something useful. And I dreamed of the home I would create for my own family someday.
Now I’m married to my husband, Colin, and our children are all grown. After 24 years of producing The Farm Chicks Vintage & Handmade Fair, I'm spending time visiting other markets around the world. You can watch episodes of Serena Goes to Market here.
I share more about my life story from time to time, here on my blog. You can also find me on Instagram, and Facebook.
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