Winter Warmer: Pumpkin Pancakes

I’m one of those people who find a certain amount of structure to be necessary to productivity, and when it comes to breakfast, I tend to have the same thing every day. My husband is the same way”while he’s enjoying his Greek yogurt, granola, and fruit, I’m finding sustenance (and comfort) with my bowl of porridge. Steel-cut Irish oats are my favorite, mixed with chopped walnuts and seasonal fruit, and accompanied by a glass of organic orange juice and a cup of strong tea.

On weekends, though, we sleep a little later and enjoy preparing a late-morning brunch. At this time of the year, I love to make pumpkin pancakes. Not only is the pumpkin a good source of antioxidants, but the pancakes leave the house filled with a heavenly scent for the rest of the day. The recipe is simple: Mix up your favorite, plain pancake mix. Then, for two people, add a cup of plain, pureed pumpkin, along with a half teaspoon of cinnamon, a quarter teaspoon each of ground allspice and nutmeg, and an eighth of a teaspoon of ground cloves. Mix well, adding enough water or milk to accommodate the pumpkin. You don’t want the batter to be pourable”it should be just thick enough that it needs to be ladled onto the griddle. Cook at a slightly lower heat than a regular pancake so that the center will cook through. Serve with warmed, organic maple syrup. Then relax, like I do, while your partner does the dishes.