I don’t hang out in the kitchen like I used to. Well, when I do it’s because I’m starving. Did you know breastfeeding is supposed to burn something like 500 calories a day? Not that it is on this body, but that’s what everybody says. So I’m hungry. A lot. Anyhoo …

I did happen to make some pumpkin bread a couple of weeks back. No pic. But I had leftover canned pumpkin so I thought I’d try to make pumpkin pancakes. I used RF Bisquick because I’m short on time these days. I also did NOT use our nonstick pan because it’s been sticking lately. For the regular pancakes that I made first, the new pan was great and I will no longer use the teflon pan for pancakes (a secret that the husband only recently disclosed to me. Gee, thanks). However, the consistency of the pumpkin pancake batter did not make for restaurant-quality (or even chattycha-quality) pancakes:

Pumpkin Pancakes Experiement

If you’ll note, you just can’t pick the cake up without wrinkling and smooshing it. Tastewise, the batch wasn’t half-bad. Tasted like, well a pancake with pumpkin/nutmeg/cinnamon/brown sugar. But the texture needs work. I didn’t have time to tinker with the ingredients, and I’m not that knowledgable in the science of baking and cooking anyway, or at least in this case. Don’t think I’ll be trying this one again.

Instead, I’ll stick with the pumpkin bread and biscuits. And muffins.  And cheesecake. And carving, of course!