Well, here we are-- on the front range of the Rocky Mountains in Colorado. I didn't make it all the way to the west coast, but we did move 2,000 miles in the right direction...
I knew that I'd miss certain things. And I do. But I was really ready for a change. I wanted a better quality of life, more relaxed atmosphere, and nature. Tons of nature.
That's what we really like about Denver. The people are friendly and the pace isn't rushed. We live in a big city-- with a symphony, a ballet (I'm thinking about going to Swan Lake. Who wants to come with?), a theater company and a some really cool museums-- but we are also just an hour away from the most spectacular mountain range and hiking galore.
I'm trying local dishes that I wasn't familiar with before moving out here. Some examples include: green chili, American Indian Tacos and flatbreads, and huaraches. That said, I do miss some comfort foods from home and Shopsin's pumpkin pancakes is near the top of the list of things I am missing right now. (It's so very autumnal!)
Lucky for me, their pumpkin pancake recipe was featured in Saveur Magazine a while back, so now I can make them anytime! And I won't have to deal with the long waits and the pushing at the Essex Market. All I've got to put up with is a little baby who occasionally likes to cry and a mischievous toddler who likes to destroy the house. That's not too bad, is it?
Alright, I've got my cakes on the griddle and then I'm off for a hike.
Yes, this "west-mountain thing" suits me very well...
Serves 8
1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
3/4 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
2-3 tablespoons of butter for greasing the skillet {Note: The original recipe used 6 tablespoons of canola oil. I used butter instead - about 1/2 tablespoon of butter per batch of 3 pancakes.}
Butter and maple syrup, for serving
Directions
1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
2. Heat 1/2 tbsp. butter in a 12" nonstick skillet over medium-high heat. Using a measuring cup, use 1/4 cup of batter for each 3" pancakes (I made three at a time) and pour on the skillet. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining butter and pancake batter. Serve pancakes hot with butter and syrup.
