Molasses Oat Cake with Glazed Pineapple

If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.

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Really going to miss watching this yahoo enjoy the beach every day. #alidoesit

A post shared by Alison Bell (@alidoesit.herself) on Mar 25, 2017 at 10:35am PDT

I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).

Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?

Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.

Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.

Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.

Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.

Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).

Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.

Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.

Cut the top and bottom of the pineapple up and then slice off the skin.

Cut the pineapple into quarters along its core, and slice off the core from the quarters.

Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.

Coat each one of the pineapple pieces in granulated sugar.

Set those aside for a minute.

In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.

Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.

Remove from pan and set on serving plate. They will start to ooze thick sugary juice.

Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.

Drizzle that over the pineapple.

You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.

Enjoy!

FLAT Ginger Molasses Cookies

This post has been sitting in my brain since Thanksgiving (the Canadian one, that is), so I figured for the American one I could accent your Black Friday with a chewy cookie.

These cookies inspired by Gimme Some Oven came out way flatter than I normally like and tasted a little greasy. I still prefer my Starbucks knockoff cookies, but I’m always on the lookout for another recipe, and someday when I no longer have a tiny boy with a short attention span on my hands, I may come up with my own.

Start, as you do with most cookies, with your powdery bits. Whisk together 4 cups flour, 4 teaspoons baking soda, and 4 teaspoons pumpkin pie spice (put it together from here).

Set that aside and cream together 1 1/2 cups salted softened butter, and 2 cups granulated sugar.

Then pour yourself a lovely gob of 1/2 cup molasses.

Tip that into the butter mix, together with 2 eggs, and beat that up until combined.

Slowly add the flour mix and beat until well combined. Chill that dough for 30 minutes.

Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll your dough into golf ball-sized balls and roll them in granulated sugar (with a dash of cinnamon mixed in). Plop them on the baking sheet and leave a lot of space as they flatten quite a bit.

Bake those puppies for 8-10 minutes, until they start to crack, then let them cool on the sheet before removing them to a rack (or just eating them).

See? They expand quite a bit. And eat all the other cookies.

Again, not my favourite adaptation but good nonetheless.

Ginger Molasses Cookie

So there’s a certain giant mega-corporation coffee chain near our office. I’m sure you know the one – it has a fishy logo. Because it’s the only place near our office, we go there ALL THE TIME. And I’m kind of in love with their giant ginger molasses cookies. But they’re a million dollars and I just KNOW that the reason they’re so chewy and amazing is because they’re filled with all sorts of ick. And there’s probably some form of addictive substance in them (other than sugar, I mean), because I don’t even LIKE cookies and I can’t resist these. And I just found out TWO DAYS AGO that the place near work has discontinued the darned things.

So it’s been a quest of mine to re-create the recipe on my own. Turns out I’m not the only one who has tried. Most of the recipes I found seem to be taken from the same source and have mostly the same ingredients, so I picked this one from Food.com. Forgive my crappy photos – it’s a weeknight in the winter in Canada so it’s dark. Start by preheating your oven to 375°F and line two large baking sheets with parchment paper. Then grab your ingredients.

Whisk together 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cloves. Set that aside for a few minutes.

Next, in the bowl of an electric mixer, cream together 3/4 cup butter and 1 cup dark brown sugar. I didn’t have dark brown so I went with regular brown. But the darker your sugar, the darker your cookie.

Scrape down the mixing paddle and the sides of the bowl and crack in 1 large egg. Pour in as well 1/4 cup regular unsulphured molasses. I used fancy grade molasses, because that seems to be what you can get in Canada. Not sure what the difference is.

Give that a good beating until it’s smooth.

Now, slowly add in your flour mixture while beating on low speed. Keep mixing until the dough forms a cohesive mass – it’ll be super thick and you’ll have to scrape things down occasionally to ensure good mixage.

Now grab your cookie dough, and your baking sheets, and a shallow dish or plate. Tip about 1/3 cup granulated sugar onto the plate and spread it around. Scoop out 1/4 cup of the dough (I’m not kidding, these things are huge), roll it into a ball, and roll it in the granulated sugar before placing it on the baking sheet.

Do that five more times for the first sheet, spacing them far apart (they spread). Do the other six on the other baking sheet (yeah, this recipe only makes 12. If you’re not insane and you’d like a smaller cookie go ahead and do that).

Next, wet your fingers and press down on each cookie ball to flatten it slightly and dampen the sugar coating. Shove one baking sheet in the fridge and the other in the oven.

Bake each sheet, one at a time, for 12 minutes, rotating halfway through, or until the cookie is an even brown and is mostly solid in the middle. Let those giant suckers cool on the baking sheet.

I’m not sure if they’re *quite* the recipe I was looking for – I might add more ginger and more molasses (or maybe my ginger is just a little old). But they’re really good nonetheless!

Purple Rice and Beef-ish Stew

I know what you’re thinking: holy moly this woman makes a lot of beef stew. You don’t know the half of it. But each one is different, because I make them up as I go along. So I hope in posting as many of them as occur to me to photograph, you can draw some inspiration for flavour combinations!

It started with this package of frozen stewing meat I inherited from Atlas’ freezer. It likely came from her parents’ organic hobby farm in BC, or from one of the people with whom her dad has a trade deal. And, given the nature of some of the other things I’ve inherited from Atlas, it could very well be goat, and not beef. In fact it’s probably goat. So I tried to adjust the spices such that it would work for goat, or beef. But what do I know.

I grabbed my big stock pot and chopped up an onion, which I chucked in the pot with some butter and olive oil and sautéed until it was soft and smelled amazing.

Then I pitched in the beef/goat/mystery meat, together with some salt and pepper, and cooked that until it was browned on all the edges.

While that was going on I prepped everything else. Seeing as I had some on hand from my recent Krupnikas-fest, I decided to grate some fresh turmeric into the mix, to give the broth a nice earth-flavour. If you like the earth flavour, then you could probably add some fresh beets to the stew. They’ll definitely give the stew some colour.

In fact, the turmeric would, under normal circumstances, have dyed my stew a lovely yellow colour, save that I’m putting purple rice in it, and purple rice dyes everything, too. The turmeric did, however, dye my fingers yellow.

And some of the counter. I miss our all-black counter from Elizabeth.

Fact, though: if you spray bleach on a turmeric stain, like this one:

It will turn from yellow to orange, and then just wipe away.

I added some freshly grated ginger to the pile as well, because I had a whole bunch of it in the fridge.

Then I chopped up a medium-sized rutabaga. While not as absorbent as potatoes in stew, rutabagas and turnips hold their shape well while also providing some of the mushiness you expect from other root vegetables and tubers.

And a giant (GIANT) carrot.

And some cauliflower.

And my purple rice. It’s kind of obscene how purple it makes everything else, but I love it.

And a head of roasted garlic. Because everything is better with garlic. I popped the cloves out and roughly chopped them.

I chucked all that in the pot, together with some concentrated vegetable and beef broth and a whole lot of water. Remember when you’re putting uncooked rice or pasta into a soup or stew to add extra water as it will be absorbed.

I also sprinkled in some ground cumin and yellow curry powder.

Bring that whole thing to simmer for about an hour, until the meat is cooked through and the vegetables are squishable with a spoon.

Serve hot (because it’s a stew, silly). Sooooo satisfying and purple!

Bees plus Booze: Making Krupnikas

This recipe popped up on Global Table back in January 2012 and I have been positively itching to make it ever since. The problem is that in order to make lovely, lovely liqueurs, you need grain alcohol. And there are very few provinces in Canada where you can legally purchase such things. Fortunately one of my lovely friends picked some Everclear up for me when he was in Michigan and brought it across the border for me for my birthday.  And this lovely warming sipper will make a fantastic gift. Did I mention it makes your house smell lovely as you’re making it, and also that it’s ridiculously easy? LOVELY.

First, though, you have to do your due diligence regarding what you’re going to put your finished concoction in. I searched high and low, in second-hand stores and restaurant supply stores, to find appropriate bottles for a reasonable price. Finally I found these 200mL flasks at Terra20 (sorry non-Ottawans, it’s a local store, but they do have online shopping). Now, you can put your bottles through a run in the dishwasher if you like, but I don’t trust my dishwasher fully because I have never cleaned it. I am my father’s daughter and as such he has taught me to properly sterilize things you’re going to put booze in. So first you wash them thoroughly in detergent and hot water.

Let them drip dry.

Then grab some Star-San if you can get it from a local home-brew place.

Follow the instructions carefully, and wear gloves! Let your bottles air dry while you prepare your ingredients.

I love that this recipe uses whole spices.

In fact, it uses WHOLE turmeric, which was tricky for me to find after trolling through several health food stores. But it was super cheap. When the cashier asked me how much I wanted to order, I said, “Oh, 200g or so,” not knowing how much that would be. It was a lot. And it cost me about $4. I only need one of those weird little ginger-like knobs.

You’ll need about 1 1/2lbs of honey (organic and local if possible, naturally). This works out to about 550mL liquid honey.

Peel 1 orange.

And peel half a lemon.

Grab 3 or 4 cinnamon sticks.

And 5 allspice berries.

And a nutmeg. (A nutmeg? A meg nut? I dunno.)

And 8 cloves.

And 10 cardamom pods.

And 1 teaspoon fennel seeds.

And 1 1/2 teaspoons black pepper.

You will also need 1 vanilla bean, sliced and scraped. Except for some reason I totally forgot to include that in the recipe. It’s still amazing, but I bet a vanilla bean would make it even more amazing.

Grab yourself a 3″ knob of ginger, and slice that into four pieces.

And grab a 2-3″ knob of turmeric, and slice THAT into four pieces.

Look at that gorgeous orange. The turmeric will give a nice sort of earthy base to the booze, while at the same time keeping that lovely yellow tint you expect of something made with honey.

Crack all the spices to let the flavour out. I used a nutcracker on the nutmeg.

And my pestle for the rest.

Gather your spices and plop them in a cup for now. Not shown of course is the vanilla bean I forgot.

In a large saucepan, dump in your honey and 1L water and bring that to a simmer.

Skim any foam off the top with a slotted spoon.

Dump all your spices in and let that become an amazing concoction.

Simmer that sucker, stirring occasionally, for about 35 minutes. At this point the young man who was fixing my ceiling crept up behind me and asked me what I was making that smelled so good. As he was about 16 years old I did not offer him any of it. I’m not sure if he was sad or not. But I’m sure the craftsmanship on my ceiling would have suffered.

Remove the pot from the heat and pour in 750mL grain alcohol. Watch out, as it will fizz up and the fumes will likely make you cough a bit. While it still smells good I don’t recommend you go around huffing grain alcohol fumes. That might be bad.

Strain out the spices and use them for something else, like a syrup or ice cream base.

I plopped them into some applesauce I was making. It made the applesauce taste like CANDY.

Line up your bottles ready for filling. I put them all in a dish and wedged them with a dish towel to keep them steady while I filled them.

I filled all 8 200mL bottles exactly, just like I’d planned.

Seal the bottles and let them cool. The mixture will be cloudy at first.

But still gloriously cheerfully yellow.

The cloudiness is a sediment that will settle over the next couple of days. You can drink this stuff right away and it will be unbelievably good, but the longer you let it sit the mellower and more amazing it will get. Try to wait at least two weeks.

Even after just 24 hours most of the sediment has settled. You can stir the sediment back in if you like, or filter it out and serve it on cake or whatever.

My true sadness is that I was hoping for a little extra krupnikas to try myself, but I didn’t get any. I am going to give all of this away. So I hope that my friends share.

Sick People Tea

Atlas taught me a version of this simple tea and I make it every time I come down with a cold. I find that it really helps. The name is not very appealing, but it’s descriptive: tea for sick people. And this past week the Pie and I were very sick people indeed.

Take a lemon and slice it thinly, discarding the ends. You’ll probably only want to use half the slices, so put the others away until you need them for the next pot of tea. Slice up a small knob of ginger. Grab a couple teaspoons of fresh or dried oregano as well.

Dump all those in your teapot. If you’re me, you’ll spill oregano all over the teapot and be lucky that most of it ends up inside. Use the end of a spoon or a muddler to squish up the lemon and ginger a bit.

Boil some water and pour it over top.

Let it steep for a few minutes. While it’s doing that, you should probably clean up the oregano you spilled everywhere.

Pour and sip (yes, I still have my touque-tastic tea cozy). You can add honey if it’s too much for you to handle, but that’s up to you. Feel better!

The From-Scratch-iest Gluten-Free Pumpkin Pie

Happy Thanksgiving!

Some day I’m gonna be super hardcore, growing my own pumpkins in my magic pumpkin patch and harvesting my own gluten-free flour from the enormous gluten-free flour tree on my massive acreage. Until then, however, I will acquire all my ingredients from fairies, just like everyone else. Or the grocery store. Whichever is more convenient.

Still, there’s a certain satisfaction to be garnered from taking a thing from the absolute start to its completion. For me, for now, that means making things as from scratch as I possibly can. And for this particular recipe, that means pie crust from scratch and pumpkin that I slaughtered and roasted myself. Don’t question my wording on that. Have you ever cut up a pumpkin? Yes, “slaughter” is appropriate.

Let’s start with that, shall we? Look at these beautiful pumpkins. These are NOT carving pumpkins. They are sugar pumpkins or pie pumpkins, specifically grown for their tender sweetness and exactly the sort of thing you want to dismember and roast for this pie.

Give them a good washing to remove any dirt.

Preheat your oven to 350°F and grab yourself a nice big rimmed cookie sheet or baking dish.

Decapitate your pumpkin by gently sawing off its stem.

Cleave the pumpkin in two vertically.

Eviscerate your pumpkin by scooping out the seeds and guts. You can wash and dry the seeds for roasting later on. They’re very good for you but may make you a little gassy. Just sayin’.

Brush the fleshy surfaces of the pumpkin with vegetable oil. If you’re roasting this pumpkin for savoury purposes, then you would probably dust it with salt and pepper as well, but we’re using it for un-savoury purposes (as in, sweet, not nefarious), so you probably shouldn’t do that.

Place the pumpkin halves face-down on the baking sheet and let that roast for about 45-60 minutes (depending on your pumpkin size). If you want this whole thing to go faster, then cut the pumpkin into smaller pieces.

When the pumpkin is done the whole thing can be stabbed easily with a sharp knife.

While that is baking, try to figure out how to scrub the residue off your hands. It’s harder than you think.

Let the pumpkins cool a little bit so you don’t burn yourself, then scoop out the flesh and discard the skins.

I ate some toasted pumpkin seeds while I waited for the pumpkin to cool a little bit more.

I puréed the pumpkin flesh in a food processor to make it extra smooth.

Because fresh pumpkin is more watery than canned pumpkin, you might want to drain it a bit. These mesh bags are actually for picking produce at the farmer’s market, but they’re also perfect strainers for thick substances like mashed pumpkin.

I ended up with about 4 cups pumpkin goo, which is pretty much exactly what I needed for two pies. I shoved it in the fridge for a couple of days before I made the pie.

Now for the crust, which I prepped the night before I made the pie. Gluten-free pie dough still needs to rest, just the same as regular pie dough, so that the flour can absorb all the liquid properly. This recipe, adapted from Martha Stewart, makes one pie shell bottom, so I did it twice.

As with regular pie crust, you still want all your ingredients to be ice cold when you work with them, and you want to handle them as little as possible.

Start by whisking together 1/2 cup gluten-free all-purpose flour, 1/2 cup white rice flour, 1 teaspoon xanthan gum, and 2 teaspoons castor/superfine sugar in a small bowl.

As well, assemble a small pitcher of ice water. Cube 1/2 cup cold butter and put that in a bowl as well. Finally, crack 1 large egg into another bowl and scramble it a little. Shove the water and the egg into the fridge and the butter and flour into the freezer for at least 15 minutes.

When you’re ready to go, dump your flour and your butter into the bowl of your food processor.

Pulse the dough until the butter forms little pea-sized crumbs.

Tip in the egg, as well as 1-2 tablespoons ice water and pulse until the dough clumps together.

I would err on the side of less water as opposed to more. In this batch I think I added 2 tablespoons water and you can see it’s very sticky (gluten-free dough will be stickier by nature, but not this sticky).

So the next time round I used less water and got this more crumbly dough.

Squish your dough into a patty and wrap it in plastic. Let it chill in the fridge for at least an hour, preferably three hours, at best, overnight.

When you’re ready to roll (literally), place a piece of waxed paper on your work surface and lightly dust it with gluten-free flour. Plop your dough patty down and dust that with flour as well.

Place another sheet of waxed paper over top and carefully use a rolling pin to spread out your dough. Work from the inside out, and flip it over and lift up the waxed paper as often as possible so it doesn’t stick in weird wrinkles.

When you’re ready to plop the dough into your 12″ pie pan, remember that the dough will stick more to the waxed paper than regular dough, so you might want to chill it a bit beforehand.

Trim and crimp the edges as usual and chuck it back in the fridge.

If you’re only making one pie, then halve the ingredients for the filling, but if you’re making two (because really, why not make two?), then here’s how you do it. In a large bowl, whisk together 4 cups pumpkin purée, 3 300mL cans sweetened condensed milk (900mL total), 4 large eggs, and 2 tablespoons pumpkin pie spice.

Nice and smooth and sweet!

Pour the filling into your two shells and carefully shove them into the oven (preheated to 425°F) on the same rack, if possible. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for another 35-45 minutes.

They will be done when the middle is almost set and you can jab a knife into the filling about an inch from the crust and it comes out clean.

Set those on a rack to cool completely, then EAT!

Spicy Chicken Salad (Sandwich)

Now, while nothing can really top my chicken salad that can change your opinions on chicken salad, some other versions come close (especially when I make them).  I had defrosted three chicken thighs with the intention of doing something else with them, and then I didn’t. So I had three pieces of raw chicken in my fridge that needed cooking — and soon.

I roasted the thighs (45 minutes at 350°F) the night before with some cajun spices sprinkled over top.

Then I dismantled them by removing the bones and chopped them into small pieces.

I grabbed a knob of fresh ginger and cut off a bit about the size of a loonie.

Peeled it and sliced off paper-thin slices.

Which I then minced.

Sliced up some green onions.

Tossed the ginger and the onions in a bowl with some cajun seasoning, curry powder, cinnamon, and lemon juice.

Added the chicken.

Then a generous helping of mayonnaise (everyone’s preference for how much is different so I’ll leave that to you) and a vigorous stirring.

I decided to put some in a sandwich, so I made a nice cucumber base …

… and topped the salad with some chopped tomato and grated cheese left over from a taco night in recent history.  Waste not …

It was a GOOD sandwich.  Hit the spot perfectly.

Hot and Sour Thai Chicken Noodle Soup

This comes from The Foodess and it might be THE BEST THING EVER.  I love hot and sour soup, as does Atlas, so I made this with her in mind and everyone who ate it LOVED it.

Start with with a giant pot and chuck in 2 litres of chicken broth. I like the low-salt stuff. Add 2 cups water to that.

Now slice some stuff up. Take some ginger, a 2″ knob.

Peel that and slice it up.

Grab 2 stalks lemongrass, and peel off the outer bits.

Slice it into 2″ lengths. I also cut mine in half lengthwise, to increase the lemongrass flavour’s exposure to the broth.

Grab a handful of kaffir lime leaves (about 8-10). You can freeze the other ones for later.

So you’ve got all this stuff.

Chuck all that in the pot with the broth and bring it to a boil. Reduce the heat, stuff the lid on and leave it for 30 minutes.

In the meantime, grab yourself some mushrooms. The recipe called for 2 cups whole button mushrooms but I had shiitake on hand, so I cut off the woody stems and sliced them into strips instead.

Slice up a cup of cherry tomatoes as well.

Grab 2 oz dried noodles, any kind. I liked the look of this ditali stuff.

You’re also going to need a cold roasted chicken, like the kind you get at the grocery store. I used to be leery of the fact that they sat out for so long, but then I talked to someone who worked at a grocery store and he said they sold so fast they were always making new ones. And they’re such a time-saver!

Anyway, take that sucker and pick it apart, shredding the meat with your fingers. You’re going to need 2 cups shredded chicken, so I just did the whole bird and got a little more than that.

Juice 3 limes and set that aside for a minute.

Gather together as well a giant bunch of baby spinach leaves, and chop them coarsely. It’s harder than it looks.

Chop up as well a giant handful of cilantro. I had a brainfart in the grocery store and bought Italian parsley by mistake and had to go back. But they are very similar in appearance. So I chucked in some Italian parsley too.

While you’re gathering your stuff together, grab some fish sauce and sriracha, and some sea salt.

Use a slotted spoon to remove the ginger, lemongrass, and lime leaves from the broth. You can chuck those bits in the compost now.

Add in the mushrooms, tomatoes, and noodles. Bring those puppies back to a boil and cook for about 10 minutes, until the noodles are tender.

Stir in the chicken, 4-6 tablespoons sriracha (I used 2 tablespoons because of the nursing mum, and it was spicy enough), the lime juice, and a few teaspoons fish sauce. Add some salt to taste.

Add in your spinach and cilantro and cook that for a minute or so until everything is bright green. Serve hot, with additional cilantro on top, if desired. Fantastic the next day.

Puffy Pumpkin Pancakes

We sent Gren ahead of us to Ottawa a week before we moved, so he wouldn’t get stressed out during the chaos of moving.  But in the days following his departure, we kept finding ourselves looking for him, or expecting him to suddenly appear.  We kept  having to remind ourselves we would see him shortly, but it was still sad.  Anyway, you all know that we feed Gren pumpkin regularly to keep him, well, regular.  After he left, I had almost a full can sitting around, so we decided to use up the last of our flour and whip ourselves up some pumpkin pancakes for breakfast one day.  Not very seasonal for August, but they were darned tasty anyway.

Turn your oven on to 250°F and chuck in a heatsafe dish (this will keep your cooked pancakes warm until it’s time to eat).

In a bowl, whisk together 1 1/4 cups all purpose flour (or a gluten-free equivalent), 2 tablespoons granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.  If you have pumpkin pie spice on hand, that will do instead of measuring out all the other spices.  If you’re feeling lazy.  I also added in 1/4 cup sweetened desiccated coconut, for texture.

In another bowl, whisk together 1 1/2 cups milk, 3/4 cup pumpkin purée, 2 tablespoons melted butter, 1 egg, and a drop each of vanilla extract and coconut extract (optional).

Mix the dry ingredients with the wet ones.  The batter will be pretty thick.

Scoop about 1/3 cup of the batter into a heated pan and cook for however long it takes for you to be happy with the consistency of your pancakes.  These ones are pretty thick so it took a while at medium heat.  The batter makes about 12 pancakes.

Serve with butter and maple syrup, or whatever else floats your boat.  LIKE BACON.