Is it Still Everything Pumpkin Season?

 Welcome November - we're glad you're here - sort of.

It seems like I have been living in my kitchen for the last 6 weeks.  Canning, freezing, dehydrating - you name it - it's been happening here.  The good news is that there is a light at the end of the tunnel and preserving the harvest is almost done.  Our surprise snowstorm yesterday really put a period at the end of that sentence.

I don't know about you but I'm still craving everything pumpkin. I know, I know - some of you are sick of it already but I promise that these pumpkin pancakes are easy and will be a hit with your family.  And the best part is that they can be made ahead of time and popped into the freezer for a quick breakfast.

Pumpkin Pancakes

1 cup pumpkin puree 
2 eggs
5 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
2 cups flour
1/4 tsp. nutmeg
1 tsp. salt
1/3 cup sugar
1 tsp. vanilla
1/2 cup oil
1 1/2 cups milk

Mix your dry ingredients: in a large bowl, mix together the flour, sugar, nutmeg salt, baking powder, cloves and cinnamon.

Mix your wet ingredients: Using a smaller bowl, whisk together the milk, oil, eggs, vanilla, and pumpkin puree until fully blended.

Combine: Pour the wet ingredients into the bowl with the flour mixture and then stir until everything has combined.  Let the batter rest for 5 - 10 minutes.

Cook:  Get your skillet or griddle to about medium heat.  Pour about 1/3 cup pancake batter onto the griddle and cook each side for about 3 - 4 minutes.  Flip when you see there are large bubbles forming in the batter.  

Top with maple syrup (the real stuff!) or whipped cream.

Freeze:  Leftover pancakes can be frozen.  Place in a single layer with waxed paper or parchment paper between layers and freeze in an airtight container.  Pull individual pancakes out when needed and heat in the microwave.

I hope that you will find this recipe quick and easy.  As the holidays approach, quick and easy is the name of the game between now and the end of the year!

And a quick farm update - a HUGE thank you to everyone who has come out and visited us at the Farm Stand.  We've enjoyed connecting with you and we are looking forward many more conversations.  The Farm Stand is open with limited hours as we enter into the winter season.  If you need something, don't hesitate to reach out to us.  Our "Field to Frozen" freezer has our vegetables safely tucked away for you so that you can enjoy local produce throughout the year.  And - we've got those jams, pickles, honey, and salsa too!

See you soon!