Cinderella

This beautiful Cinderella pumpkin was part of our fall decorations, arriving in early October. E picked it out with a couple of white pumpkins to go outside. The white ones ended up in the yard waste bin, but this princess was destined for the kitchen, although its been sitting in its designated chair for quite some time now. Two days ago, I finally mustered the strength to break it down and bake it. The pumpkin filled up two half sheet pans and after the hour of baking, I had to carefully remove them from the oven and pour the liquid in the sink. I passed all the flesh through a food mill and started a orange-hued flood on the counter. After draining in cheesecloth overnight and regularly emptying the catch-bowl, I ended up with about three pounds of fresh pumpkin puree. What to do?

I may make some gnocchi and have been considering ravioli, but really I've been craving a breakfast sweet. E really enjoys savory food for breakfast, so when we cook on the weekends its usually eggs and potatoes. Since he's in NY right now getting trapped in a snowstorm, I made myself pumpkin pancakes for lunch.

Pumpkin Pancakes

Makes about 4-5

2/3 cup all purpose flour
2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/8 teasponn nutmeg

1/2 cup milk

1/4 cup pumpkin puree

1 tablespoon vegetable oil

1 egg white

1 teaspoon orange zest

1 tablespoon unsalted butter

Maple syrup and pecans, for serving

Add flour, sugar, powder, salt, cinnamon and nutmeg to a bowl and stir to combine

Add milk, pumpkin, oil, egg white and orange zest to another bowl and stir to combine

Add the wet ingredients to the dry and stir gently until just mixed

Let the batter rest while you preheat a 10" nonstick skillet over medium heat

Add 1/2 butter to the pan and drop the batter into the preheated pan to form 3 medium cakes, about 1/3 cup each
Cook about 4-5 minutes on first side, until there are bubbles bursting at the top of the cake
Flip over each cake and cook for about 3-4 minutes longer until lightly browned

Repeat with remaining batter
Serve hot from the pan with warm maple syrup and pecans