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The week in review

October 27, 2008

Blogger has been rather flaky this week when I’ve tried to update, so here I am once again hoping that my post doesn’t get eaten!

Last week was a rush of baking, playgroups, and hunting down the last bits and baubles for Halloween costumes (the girls are going to be ballerinas – pictures to come!). Emily had her 15 month check up (the results – she’s perfect, just as we have always known), the girls got their flu shots, we went to our friends’ annual Halloween bash, and we did some reorganizing of the toys, since they had once again taken over the entire house.

Vampire Joel and our little ballerinas at a Halloween party:

When ballerinas go wild:

Ava, Emily, and some of their second cousins (Joel’s family is rediculously HUGE!):

*Stepping onto the soapbox* Tomorrow night I am off to volunteer my time for the Obama campaign so I’d like to take this opportunity to remind you all to VOTE, no matter who you vote for. This is SUCH an important election year and we are so very lucky to live in a country where we have the power to affect change in our government. *Steps off of the soapbox*
Finally, not only are we addicted to coffee in this house, but we’re also addicted to pancakes! Here are two recipes that we’ve fallen in love with, along with a recipe for Apple Cider Syrup, which is so yummy with both kinds of pancakes, and would also be good over vanilla ice cream or even over apple pie.
Light and Fluffy Pumpkin Pancakes
1 ¼ c all-purpose flour
2 T sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt
1 pinch cloves
1 c 1% low-fat milk (can be any kind)
6 T canned pumpkin puree
2 T melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl, whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat; pour in ¼ cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes about six 6-inch pancakes.

Notes: I used whole wheat flour in place of the AP and applesauce in place of the butter and sugar and these turned out wonderfully. You could also use 1 T pumpkin pie spice instead of all of the individual spices.

Applesauce Pancakes

2 eggs
2 cups flour, sifted
1 cup milk (1/3 cup powdered, 7/8 cup water)
1 cup natural applesauce
1 tsp salt
2 T baking powder
4 T melted butter
Combine all the ingredients, mixing until smooth. Cook on a hot griddle or skillet. Serve with Apple Cider Syrup (see recipe). Makes about 16 pancakes. Serves 4.
Notes: Once again, I used whole wheat flour and they were very yummy!
Apple Cider Syrup
2 cups fresh apple cider
1 cup sugar
2 T cornstarch
1 tsp cinnamon
2 T fresh lemon juice
4 T butter (can omit)
Combine all ingredients, except butter, in a saucepan over medium heat until mixture thickens. Boil for 1 minute. Remove from heat and stir in the butter. Serve hot over pancakes.
Notes: We got our cider from a farm and it was plenty sweet, so I left the sugar out completely. I also omitted the lemon juice, but I definitely think it would be worth adding if you have a lemon on hand.
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