Friday, November 29, 2019

Pumpkin Pancakes


1 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg ( slightly beaten )
1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
1/3 cup pureed pumpkin (pumpkin from a can will work)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla


Preparation time 10mins
Cooking time 20mins
Adapted from
Step 1

In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients.

Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended.

Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.

Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees.

Oil the cooking area slightly with vegetable oil, and then pour batter onto surface.

About 1/2 cup of batter creates a pancake that is easy to handle.

Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.

After pancakes are flipped cook for another minute or two.

Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

This recipe makes about nine 4" - 5" pancakes.

Serve warm with your favorite syrup

Saturday, November 23, 2019

Smoked Ham Hocks Greens and Beans Soup

After swimming I walked over to my local butcher shop and bought a smoked ham hock. He cut it into quarters. I am pressure cooking it with a pound of kidney beans, onions, lots of fresh garlic, red wine, Cholula hot sauce, frozen corn, spinach, oregano, bay leaf, Adobo. I took pointers from this recipe but mine is much more of a soup at this point.
Update: Today I bought three bunches of collard greens and chopped them steamed them in the pressure cooker and added them into the soup with more water and chianti Adobo and salt. It was fantastic!