The smallish pancake restaurant across from our hotel in Chicago
admittedly did catch my eye when we checked in late last Friday
afternoon, and thanks to the good judgement of my 7 year old son,
we headed across the street on the last day of a really nice weekend
in the Windy City. I love pancakes, but somehow manage to talk myself
out of them whenever the opportunity presents itself. Too much indulging
over the weekend was my latest argument. Happily, the kid in me was
only too happy to indulge my real child, who not only wanted pancakes,
but an order of hashbrowns on the side. If you are in Chicago, please go to
the Original Pancake House on Bellevue. It won’t disappoint. And yes there
will be a wait, but as a fellow customer told us on his way out, “the line goes
fast and it is worth the wait!”
I promptly resurrected this recipe from my file box when we returned from
our trip. Hope you will not talk yourself out of enjoying these on a leisurely
weekend morning! Just go for a longer walk or run later in the day. Enjoy!
pumpkin pancakes
try these now while pumpkins are prevalent!
1 1/4 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp.cinnamon
1/2 tsp. salt
whisk above ingredients together and in a separate bowl,
stir together:
1 cup milk
6 tbsp. canned pumpkin puree
2 tbsp. melted butter
1 egg
1 tsp. orange zest
Fold this mixture into dry ingredients. Melt some butter in a
skillet over med. heat; pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 min. per side; serve with warmed
maple syrup. Yum!
