My husband is a pancake purist. If I add so much as add a chopped pecan he balks. Me? I'll try as many varieties as are available and then some. Fruit varieties appeal in the summer, but come fall and winter and I'm drawn to more seasonal tastes like pumpkin, squash, and gingerbread.
This morning I made the pumpkin dollar cakes from our local market's cooking flyer. It's not that I don't have plenty of pancake, waffle, crepe, and breakfast in general, cookbooks. No, I have plenty and am likely to get more, (The Pancake Handbook is next on my list), the flyer just happened to be within arm's reach, the photo beckoning me to give this recipe a try. How can anyone resist such a beckon?
As it turned out, they were great! Spicy, pumpkin-y deliciousness in a cute little dollar size. With a cup of coffee served in my Starbuck's pumpkin mug, I felt downright festive! If you're interested in having a little seasonal breakfast fun of your own, here's the recipe. If you have a problem reading it, please email me and I'll send it to you.