Welcoming Autumn

We don't always have Autumn in Texas. But this year seems to be a lucky one. The weather has been consistently cool and rainy, by turns windy, breezy, and misty. It makes me wish I could stay home all day and bake. First on my list would be these Whole Grain Pumpkin Pancakes with Apple Compote*

Ingredients:

2 cups white whole wheat flour (or all-purpose flour)

1 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1/3 cup natural granulated sugar

1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice
1 cup pumpkin puree

1 1/4 cups organic buttermilk

2 large organic eggs, lightly beaten

2 tablespoons butter, melted (melt in the pan skillet you are going to use butter, to serve (and for pan)

Instructions:

To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote

.

Makes about 12 large pancakes.

*Source: http://lifeismadeoflove.com/2014/10/12/whole-grain-pumpkin-pancakes-apple-compote/