10 min. 15 min.
My friend (and partner on DishingOnMovies) Dale told me that in his household, they integrate pumpkin into one drink, meal, or snack everyday for the entire month of October. This is their 4th year doing this pumpkin challenge, but instead of joining them in their 30-days-of-Pumpkin, I decided just to dip my toe, so to speak, into the pumpkin challenge. This year, I’m settling for really good recipes that feature an ingredient I hardly ever work with.
Why I’ve never worked with this vegetable is because, in the American South where I was raised, we largely eat sweet potatoes as our go-to orange all-purpose Fall vegetable. What kind of pie decorates our Thanksgiving Table? Sweet Potato, not pumpkin. In fact, it wasn’t until I was into my 20’s that tasted pumpkin pie.
To kick off a month of pumpkin inspired recipes, I began with Buttermilk Pumpkin Spice Pancakes. And, to up the delicious factor, I topped them with bacon lardons and finished wish a dusting of cinnamon and pure maple syrup from my client’s maple tree.
Recipe: Buttermilk Pumpkin Spice Pancakes with Lardons
This recipe yields about 6 4.5″ diameter pancakes and is easily doubled.
7. Plate and Devour: To serve, sprinkle cinnamon onto the plate, and then place two pancakes on top of one another. Sprinkle your bacon lardons on top of the pancake, drizzle some maple syrup over everything, and devour.