Weekend follow-up

I know that you noticed the photo of the new Interweave Knits in my last post.  And yet I said nothing about it.

There was a reason for that omission -- the primary reason being that I had nothing much to say.  I went slowly through the magazine several times and although there was a bit of interesting reading, there was nothing that really jumped out at me and begged to be knitted.

I am rather intrigued by Eunny Jang's Entrelac Socks, but otherwise there is little that thrills, and the socks, as much as I am intrigued by them, are not particularly high on my list at the moment. 

I like some of the changes to the format of the magazine and it is not that the patterns are bad, just that they don't inspire me this time around.  There are several very nice, very wearable sweaters and it is possible that someday I will see one of them posted on someone's blog and wonder why I missed that fabulous sweater.  If that happens, I will certainly let you know.  In the meantime, every magazine is allowed to have a disappointing issue now and then.

On the non-knitting front, Gina asked about pumpkin pancakes and so here is the recipe (gluten free of course but those of you who eat wheat can make the requisite substitution).

PUMPKIN PANCAKES
serves 2

1 egg
1 cup mashed pumpkin (I use canned, not the pre-sweetened variety)
1/2 cup gluten-free flour mix
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon melted butter
1 tablespoon milk

Beat the egg and add it to the pumpkin, stirring well to combine.

Sift together dry ingredients.  Add pumpkin mixture.  Add butter and milk.  Stir to combine.  The batter will be quite thick, not at all like a traditional pancake batter.  It should be used immediately.  The batter will thicken if it sits but this can be corrected simply by adding more milk or water or liquid of choice.  Do not add so much liquid that the batter is thin and runny, it should have the consistency of a thick cake batter or a homemade mayonnaise.

Spoon pancake batter onto a hot griddle or skillet.  You will have to spread it around with a spatula.  Do not worry about making it really thin, it will thin out as it cooks and the pancakes will be light, not thick and chewy.

Turn pancakes when brown.

Serve with butter and syrup or accompaniment of choice.

I used Gluten Free Pantry's French Bread and Pizza Mix for this batch of pancakes and I needed a little more milk.  I have also made them with Pamela's all purpose baking mix, and other gluten free mixes.  It is likely that each blend might require a slightly different amount of liquid. 

If you are not making these with gluten-free flour, you may have to play around with the proportions a little bit.  The pancakes are really made from pumpkin with just enough flour to hold the squash together so you probably don't want the batter to be too runny.   Experiment.  How bad can it be?

Comments

[Gina]

Thank you! I will definitely have to try these the next time we have a snow day.