While I cannot define it as a true fetish (I don't NEED it to get aroused/get off), I have what most people would call a pumpkin fetish. I LOVE pumpkin EVERYTHING. Pumpkin scented candles, pumpkin bread, pumpkins to carve (I have one in my car named Antwone just waiting to be carved up), roasting pumpkin seeds, pumpkin smoothies, pumpkin lattes, pumpkin chai, pumpkin covered nail polish, pumpkin pie, pumpkin cake. It sounds like an obsession...and to be perfectly honest, it kind of is. Nothing is better and more delicious than pumpkin. For a last cute present before we broke up, one of my ex's gave me a jar of pumpkin pie spice...to flavor my pumpkin soy milk (OH MY GOD SO GOOD!).
But most of all, more than ALL those other pumpkin things, I LOVE pumpkin pancakes. I started eating them fall of my sophomore year of college. IHOP (international house of pancakes) has them seasonally, and my nerdy group of friends used to go to IHOP every Saturday night after Rocky Horror Picture Show, and the Tuesday each block before the end of the block. And I discovered pumpkin pancakes. Over the years, I've had them add chocolate chips, I've tried them with various syrups, whipped cream, powdered sugar, you name it. They are amazing. Here is a picture from senior year, eating them with friends:
Yes, they're that good. These particular ones are with chocolate chips and whipped cream.
After I left Colorado, I decided it was high time I learn to make my own damn pumpkin pancakes. And so I did. I cooked them for myself, for friends, with my ex, you name it. Over time, I have perfected my recipe. And today, because I love Femmes as much as I love pumpkin pancakes, I share it with you.
First, mix these dry ingredients together in a bowl:
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie seasoning
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
Once you'd done that, in a separate bowl, mix together these wet ingredients:
1 cup milk (I use skim)
¾ cup canned pumpkin puree (unsweetened)
2 tablespoons melted butter
1 egg
After that is all nice and mixed, fold mixture into dry ingredients, and stir a lot to get all the clumpage out.
You can use a pan or a skillet - I have a pan, so I use that. I've experimented both with olive oil and melted butter as my base for non-stickage - both work fine, so choose which ever you prefer. You can make BIG pancakes, or little dollar pancakes or anything in between. About 2-3 minutes per side - don't forget to check them and flip them. I like to serve them with either powdered sugar or whipped cream...my current partner likes them with maple syrup - it's up to you. Makes enough for 4 people (or two people who are holed up having sex for 24-hours). They re-heat well AND taste good cold.
So happy fall season! Enjoy the blessing o' pumpin!
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