Pumpkin Sourdough Pancakes & A “Perfect” Bacon Tip

Pumpkin Sourdough Pancakes

Ok, I know Fall is behind us & you’re wondering why I’m posting a pumpkin recipe, am I right?  Well, for the last several months, I’ve been whipping up these little puppies for the family, & they’ve become  my new addiction.   We’re a family who enjoys breakfast for dinner, and these pancakes fit right into the game plan.  I kept intending to photograph & share the recipe, but sometimes dinners are quick, & life just gets in the way.  Now, I’ll admit that I’m no pro at making pancakes, as they’re often mis-shaped & of varying degrees of done-ness.  🙂 But even though they aren’t very pretty, they’re darned delicious, hence the addiction!

Ingredients:

1 -1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3 tablespoons sugar

1/2 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ginger

1 egg

1 cup milk

2 tablespoons oil

1/4 cup sourdough starter (don’t forget to feed/replenish your starter each time you use it!)

Directions:

Combine the dry ingredients together, set aside.  Mix together the wet ingredients, then stir in the dry until well mixed. Cook the pancakes on a griddle sprayed with cooking spray, using your usual technique.

Recipe Notes:

These freeze really well, & are nice to have on hand for a quick breakfast.

On another note, my friend Pati asked about the “perfect” bacon in this picture.  So here’s the answer.  We don’t fry our bacon, we bake it in the oven.  Just line a jellyroll pan with aluminum foil, then place a cooling/baking rack inside the pan.   Arrange the bacon in a single layer on top of the rack.   Bake in a 350 F oven, then halfway through the baking, flip the bacon over, & finish baking.  I’m not going to include baking times, as everyone likes their bacon a little different.  It’s simple, & it turns out perfect every time, & clean-up is a breeze.