Mariel here. So my baby is trying to talk. He’s been mimicking our movements for awhile now – we clap, he claps; we wave, he waves; we dance, he proves he also lacks rhythm. It’s like living with a tiny, unpaid mime. And amidst all this clapping, waving and humiliating, we’re beginning to catch glimpses of the ferocious independence that embodies the ballyhooed Two’s. He’s no longer content with having his teeth brushed, he needs to play hygenist. Nope, I’m not eating with these grubby hands, Mom, I need a fork. Preferably your fork. It’s adorable. And time-consuming.
But language is his latest endeavor. He’s been saying “this,” “that,” “daddy,” “mama” and “doggie” for a few weeks, but he added a drawled, debutante “buh-bye” to the mix on Friday. My mom babysat him on Saturday and she swears he was saying “balloon.” I think he also speaks Chinese, since he’s strung together a few syllables that sound like they’re straight off our takeout menu (maybe he reads too!). Watching him turn into a real boy is incredibly exciting. And I should probably start a swear jar so he doesn’t pick up my flair for expletives.
This has nothing to with Pumpkin Pancakes or Secret Recipe Club. Sorry. But there you have it.
These are indeed Pumpkin Pancakes and they are indeed for Secret Recipe Club, inspired by a wonderful recipe from Eliot’s Eats, which chronicles a locavore’s attempt to eat locally-sourced goodies, oftentimes plucked straight from the backyard. It’s a delightful blog with loads of delicious recipes, but the Pumpkin Pecan Waffles really stood out to me since these glowing orange orbs are guarding every doorstep on our block.
Since I don’t own a waffle iron, I had to do a little fancy footwork and adapt this for a plain-jane griddle. But these are exactly as you’d imagine – warm and spicy with a delicious maple crunch thanks to the nuts. And my little yacker ate up every last morsel letting out a satisfied yummmm at the end. Another new word.
Spiced Pumpkin Pancakes with Maple-Glazed Pecans Serves 4
Ingredients: 1 cup whole wheat flour – stock 1 cup all-purpose flour – stock 2 teaspoons baking powder – stock ½-teaspoon baking soda – stock 1½ teaspoons cinnamon – stock ½ teaspoon nutmeg – stock ½ teaspoon ground ginger – stock 1/8 teaspoon ground cloves – stock ¼ teaspoon salt – stock 2 Tablespoons light brown sugar, lightly packed – stock 1 cup 100% pumpkin puree – $2.29 1½ cup lowfat milk – stock 2½ Tablespoons butter, divided, melted – stock 2 teaspoons vanilla – stock 1 egg – stock ¾ cup chopped pecans or walnuts – $4.99 1 Tablespoon maple syrup – stock Grand total assuming well-stocked kitchen: $7.28 Cost per serving: Directions: 1. In a small bowl, combine the chopped pecans/walnuts with ½ Tablespoon melted butter and the maple syrup. Place on tin foil and broil on low checking every 15-20 seconds until fragrant and just beginning to toast. Set aside and use at the end as a topping. 2. In a large bowl, whisk together the flours, baking powder, baking soda, dry spices, salt and brown sugar. 3. In another bowl, whisk the pumpkin, milk, 2 Tablespoons melted butter, vanilla and egg. 4. Combine the dry ingredients with the wet ingredients, stirring with a wooden spoon until just combined. 5. Grease a skillet or griddle with butter or cooking spray and heat over med-high heat. Once very hot, dole out batter into preferred pancake size, cook through until bubbles form on the surface and flip. Repeat until all batter is gone. 6. Top with maple-glazed pecans and serve hot.