Pumpkin Pancakes

Ingredients
* 2 cups all-purpose flour
* 3 tablespoons brown sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground clove
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt

* 1 1/2 cups milk
* 1 cup pumpkin puree (canned pumpkin)
* 1 egg
* 2 tablespoons vegetable oil
* 2 tablespoons vinegar

*walnuts (or other nuts; optional)

Directions
1. Combine the wet ingredients in a large bowl or pouring bowl. Mix the milk, pumpkin, egg, oil and vinegar until homogenous.
2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, spices, and salt, mixing until all the dry ingredients are dispersed evenly.
3. Stir the dry ingredients into the wet pumpkin mixture until it is a nice even consistency.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle. The batter should be fairly thick so you will need to spread out the batter in the pan so it cooks thoroughly. If adding nuts, pour the batter, and then add nuts and while spreading the batter, covering the nuts with batter.
6. Brown on both sides and serve hot.

Here is a delicious way to get rid of old bananas.

Ingredients:
1 cup of granulated sugar
1 stick of butter, softened
2 large eggs
2 large ripe bananas, mashed

1½ cups of all-purpose flour
½ cups of oats

1 teaspoon of vanilla extract
1 teaspoon of salt
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of cinnamon
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cloves

½ cup of chopped pecans
½ cup of chopped walnuts

Instructions:
1 - Preheat your oven to 400°F (~205°C) and grease 12 standard size muffin-pan cups with Pam, or butter
2 - Beat together the butter and granulated sugar until homogenous
3 - One at a time, add the eggs, beating thoroughly after each egg is added
4 - Beat in the bananas until the mixture is as smooth as you can get it
5 - Mix together the flour, oats, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves
6 - Stir in the flour mixture until the dry ingredients are just moistened
7 - Stir in the vanilla extract, chopped pecans, and walnuts (you can save some for topping them)
8 - Spoon the batter into the greased muffin pans, filling about two-thirds (I usually still go to about ¾ for bigger muffin tops)
9 - (optional) add the leftover chopped nuts to the top of the batter
10- Bake for around 20 minutes or until golden brown, check with toothpick

Notes:
- I beat everything by hand with just a wooden spoon so the mixture is somewhat lumpy after the bananas are added and that works perfectly
- I end up filling the cups pretty full to get big muffin tops so when greasing the pan I spray Pam over the entire pan

So after coming up with a delicious banana nut muffin recipe today I decided I would make a blog with all the delicious recipes I come up with, or find. If I find a recipe on the internet, or have a family recipe, I will always give credit to the original recipe-maker. My Mom is my inspiration, and basis for my baking skills. My Mom and I throughout the years have had many fun baking experiences. She brought her hyper son into the kitchen to spend quality time with him while working towards feeding the family. Now I have grown up and like to bake desserts and things for my wife. She is the cook, and I am the baker, it works out pretty good.


I hope you enjoy the delicious recipes, and please, LEAVE COMMENTS ;-)