Our Saturday morning began with a dog pile. We are fostering a young lab that we might just have to keep. Penny, as you can tell from the picture, isn’t hugely excited about it. Maybe because the puppy (we think he’s about a year old) likes to play bite her face. And legs.
Ian is, though. Penny thinks of him as the alpha so she won’t cuddle with him. But Desmond does!
Yes, he has a name already. And he’s worked his way into Ian’s heart after only one night.
Because of doggie adjustment upheaval during the night we didn’t get much sleep and slept in. So this morning we had a late breakfast.
Pancakes and bacon are one of my favorite breakfasts. And lately I’ve been modifying it with a variety of fruit ingredients. Today’s was pumpkin, although I think I need fresher spices and more pumpkin. You could barely taste any pumpkin! I used six tablespoons like the recipe called for, but nope!
They were still good though, and the bacon was mind blowing good. Maybe because I cooked it slower and longer than usual.
Martha Stewart’s pumpkin pancakes:
Whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.