Birds and Spicy Pumpkin Pancakes

Brunch is one of my favorite meals—a time to slow down, enjoy good food, and maybe even indulge in a sweet treat like pancakes. This Mother's Day, we plan to head out to the sugar bush for some maple syrup goodness, even though we’re missing the prime maple syrup season. Wheeler's Pancake House, located just outside of Perth, Ontario, is my go-to place for a delicious breakfast. While I love their pancakes, it's their maple sausages that keep me coming back for more. I only wish I had the recipe for their signature sausages!

But if you can't make it to Wheeler’s, these Spicy Pumpkin Pancakes will do the trick. They bring warmth, flavour, and the rich taste of pumpkin to your brunch table. They pair perfectly with a drizzle of maple syrup—my personal favorite.

Recipe: Spicy Pumpkin Pancakes

Makes: 9 4-inch pancakes

Ingredients:

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1¾ cups milk
½ cup pumpkin purée
1 large egg
2 tablespoons vegetable oil
maple syrup

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
   
   
2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin purée, egg, and vegetable oil.
   
   
3. Make the Pancake Batter: Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
   
   
4. Cook the Pancakes: Heat a nonstick griddle or skillet over medium heat and spray it lightly with cooking spray. Spoon about ¼ cup of batter onto the griddle for each pancake. Cook until the tops are covered with bubbles and the edges look cooked. Flip the pancakes and cook for another minute or two on the other side.
   
   
5. Serve: Serve your spicy pumpkin pancakes hot, with a generous drizzle of maple syrup. Enjoy!

Variations:

• Add-Ins: For extra flavor, toss in some chopped nuts, such as walnuts or pecans, or add a handful of chocolate chips to the batter.
  
  
• For Fluffier Pancakes: Let the batter rest for 5 minutes before cooking, allowing the baking powder to activate and make the pancakes even fluffier.
  
  
• Topping Ideas: Serve with whipped cream, butter, or a sprinkle of cinnamon sugar for an extra special touch.

Tasting Notes
These pancakes are soft, fluffy, and bursting with warm fall spices. The pumpkin purée adds a subtle sweetness and moist texture, making them the perfect treat for a cozy brunch. The spices give them a kick, and the maple syrup ties it all together.

Happy Mother's Day!

I know why the caged bird sings

A free bird leaps on the back of the wind
and floats downstream till the current ends
and dips his wing in the orange suns rays and dares to claim the sky.

But a bird that stalks down his narrow cage
can seldom see through his bars of rage
his wings are clipped and his feet are tied so he opens his throat to sing.

The caged bird sings with a fearful trill
of things unknown but longed for still
and his tune is heard on the distant hill
for the caged bird sings of freedom.

The free bird thinks of another breeze
and the trade winds soft through the sighing trees
and the fat worms waiting on a dawn-bright lawn and he names the sky his own.

But a caged bird stands on the grave of dreams
his shadow shouts on a nightmare scream
his wings are clipped and his feet are tied so he opens his throat to sing.

The caged bird sings with a fearful trill
of things unknown but longed for still
and his tune is heard on the distant hill
for the caged bird sings of freedom.

- Maya Angelou

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