I already have a lot of recipes that I use regularly saved in electronic format and I’ll be loading those in too, but here’s the official FIRST recipe of my new food blog! It’s 100% original and was inspired by a similarly flavored bundt cake that I make every year at the holidays.
I’m sure that like most food bloggers, I’ll look back on these first pictures and cringe, but hey, I’m doing what I can with what knowledge I’ve got right now. I took a black and white old school photography class a couple of years ago where I had to use a dark room, but I’ve forgotten most of that info and gone back to using the automatic settings on my camera.
Therefore, it took a few minutes to refresh my memory on how to get back into manual mode so I didn’t embarrass myself to DEATH. Such pressure I’m putting on myself, huh?
As of right now, I don’t plan to do step by step pictures of each recipe, but maybe that will change later. Or maybe it will be recipe specific, depending on whether it’s tricky. I haven’t decided yet.
So here’s the much discussed photo and the recipe follows. I hope you enjoy it!
- Pumpkin Butterscotch Walnut Pancakes
(makes 10 normal person size pancakes)
Whole Grain or Whole Wheat Pancake Mix (about 3 times what the box says you’ll need for 10 pancakes)
1 can pumpkin puree (not pumpkin pie mix)
1 tsp. pumpkin pie spice
1/2 C melted butterscotch morsels
1 C chopped toasted walnuts
more butterscotch morsels for scattering on the pancakes as they cook
Melt the butterscotch morsels over a double boiler or in the microwave until just melted. Allow to cool while you mix the other ingredients together. Make the pancake batter per box or recipe instructions and then add the pumpkin pie spice, pumpkin puree and chopped toasted walnuts. Once all the additional ingredients are added, thin it out with a little bit more milk if it’s too thick. Then just cook them up like normal pancakes! Once poured, take about a tablespoon of butterscotch morsels and sprinkle them on the top side of the cooking pancakes. They’ll sink right into the batter once flipped.
They’ll take a little bit more time to cook since they’re denser than regular pancakes, but it’s well worth it.