For this year’s batch of pumpkin pancakes, I used a recipe instead of winging it, and found a @nytimes one that I only messed around with a bit.
Does everyone already know that an easy way to use whole wheat flour is to use a mix of half whole wheat and half white? But if you use cake flour in place of the white, and whole wheat pastry flour in place of plain whole wheat (which here in the USA is nearly always bread flour), then you can easily sub in three quarters of the total flour amount with a whole grain one, and the pancake will not suffer from that stodgy heavy quality that used to be a hallmark of whole grain cakes and pancakes.
I also threw in one and a quarter cups of cranberries, which is the amount I had around. I wish it had been more, or that I’d eaten it with a little cranberry sauce on the side. I did fall back on the traditional way to put cranberries in cakey mixtures, which is to chop them in half and toss them with some of the sugar from the recipe. Don’t know if this is really necessary.
I like to squeeze a lot of the watery parts out of the squash, thus giving me a chance to use more of the essential part, and pack in more squash flavor.
I have my own cranky opinions about spices, and did not follow the recipe’s recommendations.
On the side is Grade C maple syrup from yesterday’s trip to @easternmarket. It turns out that many people think A is superior. Actually Grade A is the mildest, B is more robust, and C is the richest. But apparently the government is changing the confusing terminology, and it’s about time.
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