an open letter to pancakes

Hey. 
We need to talk. 
I know I've neglected you and often said I hated you. I called you dry, flavorless, and unappetizing. I'm sorry, Pancakes. Pumpkin changed my mind about you. I've realized you can be slightly sweet and oh-so-tender with the right ingredients. I'm over Waffles and French Toast. Be mine. XO. 

Here's a fact about me.
I used to strongly dislike pancakes.
(Yeah, I know. I have a [failed] pancake recipe here. That time I was having a WEIRD craving, thanks to Joy the Baker's mouth watering pancake recipe collection.)


Before I ate these glorious pumpkin pancakes, if you were to ask me the following questions - which of these choices would you like to eat or drink for breakfast? Pancakes or battery acid? - I would have chosen the battery acid.

Okay I kid.


Anyway, is it too late for pumpkin? A little? Oh, well. I'm digging these pancakes anyway. I could have them every single day. I wish I could have these every day. They're fork tender, slightly sweet and spicy, with a subtle hint of pumpkin.
As of this morning, pancakes were crossed off my "Foods I Kinda Dislike" list. I am a pancake convert. Thanks, autumn flavors. Good work.

Sour Cream Pumpkin Pancakes 
adapted from How To: Simplify

1 cup white whole wheat flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp all spice
6 heaping tbsp canned pumpkin
2 tbsp melted butter
1 egg
3/4 cup sour cream
6 tbsp milk

Sift together the first seven ingredients. Combine the the last five ingredients in a separate bowl. Add the wet to the dry. Ladle onto a hot oiled, or buttered, skillet. Flip. Serve with cranberries. Smile. Enjoy.