Oh haaaay! Remember when I was like “Hey, I’m going back to school! I’m gonna be busy! Don’t worry, I’ll still be around!” ? … I definitely underestimated HOW busy I would be! HOW DO YOU PEOPLE ADULT!? It’s hard. I’ve seriously had approximately 3 waking hours to myself in the last 10 days!
Despite having no time to myself, and feeling like my brain is about to explode, and struggling to juggle my social engagements: I’m enjoying being in school! We work with another student four of five days per week, and struggle through nerdy coding issues together as we learn all the things! ALL THE THINGS! My brain = so full. I’m dreaming in code now. Like, stressful “OMG I MUST SOLVE THIS EPIC CODE PROBLEM” dreams. Or just matrix-esque lines of code scrolling up my eyelids. Is this how the rest of my life is going to be? Maybe I’ll turn into some brainiac programmer who will solve crazy code issues in my sleep. Let’s not hold our breath for that one.
I made these pancakes a few weeks ago, and have LOVED pulling them out of the freezer and popping them into the toaster for a hot pancake breakfast! Have you guys ever done that with pancakes? I hadn’t, but am now like ‘WHY THE HECK NOT?!’ because seriously: life-changing. They get hot and crispy and taste like the butter you cooked them in. AND you only had to put in the pancake-making effort ONCE. Life. Changed. GET ON IT! (Obviously I made these NOT for two… but for just me, and therefore had leftovers!)
If it’s possible for a pancake to be rustic, these pancakes are them! (WHO SAYS THAT?!) The cornmeal gives them texture that’s killer, and the pumpkin is TASTY but not overwhelming. It isn’t October/November anymore, but … I don’t care. I have extra cans of pumpkin, and it’s a veggie, so these pancakes are basically like eating salad.
Have a lovely rest of your week! I’ll be back at some point next week with something tasty! xoxoPrint
Pumpkin Cornmeal Pancakes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 servings
- 1/2 cup flour
- 1/2 cup cornmeal (fine is better than stone ground)
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- pinch of salt
- 1/8 cup butter, melted (plus more for cooking)
- 2 Tbsp brown sugar
- 1/2 cup pumpkin puree
- 3/4 cup milk
- 1 large egg
- Whisk together the flour, cornmeal, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the remaining ingredients. Combine the wet and dry ingredients and whisk until mostly combined (don’t over-mix).
- Heat a nonstick griddle over medium heat, and when it’s hot pour ⅓ cup at a time onto the buttered griddle. Cook until each side is golden brown, and serve topped with maple syrup and any other toppings you want!