Last week was pasta week here at How to Eat. This week is all about the pumpkin. We are feeling pumpkin HARD.
While the sheer volume of pumpkin recipes might be breaking the internet right now, we will not stand idly by! We want in.
Winter squash is full on in-season and it’s cheap. So buy some! I made my own pumpkin purée for the first time and it’s so easy and worth it. My pumpkin, which cost $1.29, made about 3 cups of purée, which is equivalent to roughly one large can (796mL) of pumpkin which sells for $3.99. Do the math! Just be sure to stay away from Halloween pumpkins, they’re not intended for cooking. Oh and package your leftovers in sleek little freezer bags (see below) for future pumping deliciousness.
Dara and I left the kiddos at home this past weekend and met for brunch. And by brunch I mean breakfast at 9:00am. The brunch timeline is little different post baby. Only by 5 or 6 hours :o. We shared an order of the pumpkin pancakes (in addition to many other delicious things) at Emma’s Country Kitchen and whoa nelly they were good. Time for a little game of ‘recreate your restaurant meal at home’!
This recipe is as easy as any pancake recipe with just a few added flavour bombs to give it a real pumpkin pie feel. They were perfect on my very first round of testing, too. If you want to get really authentic, add some roasted walnuts with toffee and whipped brown butter (I know!!!).
Happy pumping everything season!