Nearly every weekend I have this fantasy that I'm going to spring out of bed, bounce into the kitchen and whip up a batch of amazing pancakes. In reality, I typically (crankily) flop out like a drunken pirate, stagger to the kitchen and impatiently wait for the coffee to finish, before re-racking in bed for some missed sleep. However this past weekend was slightly different - I actually made the pancakes. After our annual apple picking trip (which ended with some pre-packed fruit), I wanted to find a different way of enjoying them, aside from the obvious pie/tart/crumble variations and this Smitten Kitchen recipe was the perfect change of pace. The pancakes were light and densely flavored, creating a rich autumnal scent when they hit the griddle.
Pumpkin Pancakes with Chocolate Chips
When G and I moved into our house, one of the selling points was the nearly untouched range that had a griddle built in. Naturally I decided that every weekend would feature at least one pancake breakfast (preferably eaten in bed). A couple of weekends back, we switched up our ...read more