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celena lopez

p.o. box  980601

ypsilanti, michigan 48198

phone: 407.462.3533

contact@celenalopez.com

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pumpkin spice and everything nice

October 13, 2015

In the spirit of all things pumpkin spice, I wanted to share one of my favorite seasonal cards by La Familia Green. It represents everything I love about fall!

 

Inspired by this spicy greeting, I made my husband and I pumpkin spice pancakes for our Sunday brunch. The recipe was perfect, they came out fluffy and the pumpkin flavor was not over powering. Recipe is posted below so you can make yourself a special treat this weekend! Don't forget to use the extra pumpkin puree for your pumpkin spice latte, I posted that recipe last week!

 

I found myself cracking up over Kill Taupe's pumpkin spice magnet so I wanted to share that as well.

 

Pumpkin Spice Pancakes
  • 1 1/4 cups all-purpose flour

  • 1 teaspoons baking soda

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground ginger

  • 3/4 cup canned pumpkin

  • 1 cup buttermilk

  • 2 eggs, separated

  • 3 tablespoons dark brown sugar

  • 2 tablespoons butter, melted

  • 1/4 teaspoon salt

Step 1: In a large bowl whisk the flour, baking powder, cinnamon, allspice and ginger.

 

Step 2: In another bowl, combine the pumpkin, buttermilk, egg yolks, brown sugar, butter and salt.

 

Step 3: Add the liquid ingredients all at once to the dry, stirring just to blend; the batter should be slightly lumpy.

 

Step 4: Beat the egg whites until they are stiff but not dry; fold the whites into the batter.

 

Step 5: Heat a lightly oiled griddle or heavy skillet over medium high heat. For each pancake, pour one-fourth cup of batter onto the hot griddle, leaving space between the pancakes. When bubbles cover the surface of the pancakes and the undersides are browned, turn the pancakes over and cook for two minutes more. Dust with powdered sugar just before serving.

 

*If you are interested in carrying La Familia Green at your shop, send me a private message!

 

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