Kathryn’s Voyage Blog

Publish Date: Wednesday, November 18, 2009
Location: Vero Beach

Fall is without a doubt my favorite season.  I love everything about it: the colors of leaves, the coolness in the air, the spices, and farmers market bounty of apples, squash, and all other manner of gourds; and the shorter days making for cozier and longer evenings.

Aboard Three@Sea pumpkin is a quintessential autumn flavor. This summer, the crew of Miss Ruby, who we met in Bobcageon, Canada, shared with us their favorite pumpkin pancake recipe. It has quickly become a Fall morning favorite of ours, and we thought we’d share the recipe with you. It’s a great boat recipe as most of the ingredients can easily be kept in ships stores. But trust me, they are as good on land as at sea, particularly with warm maple syrup.

We hope you enjoy them, and the warm conversation that ensues when sitting around the table enjoying a good meal together.  🙂

Pumpkin Pancakes

2 cups all-purpose flour*
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2-3/4 teaspoon ground ginger
1/4 teaspoon clove
1/2 teaspoon salt
1 1/2 cups milk**
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

* We often use a blend of white flour, whole wheat flour and oatmeal.

** Feel free to use buttermilk, but then eliminate the vinegar.

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Add the dry ingredients to the pumpkin mixture and stir just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with warm maple syrup.

Bon Appetite!