7.11.10

PUMPKIN PIE PANCAKES.




* 2 cups all-purpose flour
* 2 ½ teaspoons baking powder
* 1 ½ teaspoon baking soda
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon cinnamon and a little more for garnish*
* ½ teaspoon nutmeg and a little more for garnish*
* 1 ½ cups buttermilk
* 1 cup nonfat milk
* 2 large eggs
* 4 tablespoons canola oil
* 1 15 ounce can pumpkin pie filling
* or
* 2 cups fresh roasted pumpkin puree**
* a little butter or nonstick cooking spray, for preparing the griddle

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Mark Bittman's Autumn Millet Bake Recipe

I screwed up a bit and used dried cranberries. If you are referencing the photo, you'll notice the shrivel factor. Still good. You can make this vegan, vegetarian, I used a bit of cream* - but you can use just stock or water. The real trick is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to.

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

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