Delish Pumpkin Pancakes

“Come, little leaves,” said the wind one day.

“Come over the meadow with me to play,

Put on your dresses of red and gold, 

for summer is gone, and the days grow cold.”

As soon as the leaves heard the wind’s glad call,

Down they came fluttering one and all!

Over the brown fields they danced and flew,

Singing the soft little songs they knew.

Dancing and whirling the little leaves went,

Winter had called them, and they were content.

Soon fast asleep on their earthly beds, 

The snow lay a coverlet over their heads.

 

I learned this beautiful poem in one of my first years of school. I still LOVE it! Although I have no clue who the author is…It captures the beauty of autumn so well.

The dance of life…and the easing into the folds of winter.

These autumn days  bring out the best in pumpkin!

Here is my favorite Pumpkin Pancake recipe right now..adapted from  Taste Of Home  cooking magazine.

Pumkin Spice Yogurt Pancakes

1 1/2  cups flour

2 T.  brown sugar

2 tsp. baking powder

1 tsp. salt

1/4 tsp. pumpkin pie spice

2 eggs

1 1/3 cup milk

3/4 cup canned pumpkin

1/2 cup vanilla or plain yogurt

Whisk together eggs, milk, pumpkin, and yogurt. 

In a separate bowl, stir together flour, sugar, baking powder , salt and pumpkin pie spice.

Stir the dry and wet ingredients together just until moistened. 

Pour desired amount of batter into rounds on a hot greased griddle. Flip over when bubbles form on top.  Fry until a golden brown.

Serve with Buttery Nutty Syrup…

1/2 cup butter

1/2 cup chopped nuts.

Melt butter in sauce pan. Toss in nuts and roast lightly.

Stir in

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. pumpkin pie spice

1/4-1/2 cup maple syrup

Heat to a gentle boil. Let cool slightly, then ladle liberally over pancakes.

Brew a big pot of coffee. Enjoy!