Pumpkin pancakes that jump-started our outdoor planting agenda never go out of season

The plastic container I set out to defrost clearly was marked “Beef Broth”. I had made my broth from scratch and needed it now for a recipe that called for beef stock to be added.

But when I pulled back the lid after the container had thawed, what I uncovered was anything but broth. It was pumpkin puree—stored in the freezer after I had cooked the innards of all my Thanksgiving pumpkins late last fall. I had failed to change the label on the container that long ago had held something else.

Wow, here we were in springtime, with thoughts far away from autumnal dishes. Yet Hubby is no respector of seasons where pumpkin pancakes are concerned. What would get his Saturday morning of garden work off to a grand start better than pumpkin pancakes on the griddle? My surprise defrost of pumpkin puree found a home. Soon Hubby trailed in, lured by the aroma of one of his favorite breakfasts being flipped out onto warm plates. The delighted look on his face told me this serendipity of finding pumpkin puree instead of beef broth in the airtight plastic bowl was a fortunate find.

After all, as I’ve mentioned before, I couldn’t maintain this blog without Hubby’s extreme willingness to dash off to the supermarket at a moment’s notice to track down an emergency ingredient or to interview countless grocery clerks as to the whereabouts of some obscure (to us) item such as wonton wrappers. Anything I can do to say thanks to my helpful Hubby, I’m glad to do.

Those pumpkin pancakes, unexpected on my agenda, paved the way for our weekend’s planting of cucumbers, tomatoes, zucchini, strawberries, blueberry and blackberry bushes, red peppers, and jalapenos, among other garden fare. An overnight rain was perfectly timed to get all those seeds and starts well-watered.

Delicious pumpkin pancakes that gave the weekend its boost kept us both revved up like Energizer Bunnies until the last spade of dirt was shoveled.

Pumpkin Pancakes

2 cups pancake mix (I used fat-free Bisquick)

3 tablespoons brown sugar (If using brown-sugar substitute, such as Splenda brand, use 1 1/2

tablespoons)

2 teaspoons cinnamon

1 1/2 cups low-fat milk

1 cup pumpkin puree, mashed

1 egg (or 1/4 cup egg substitute)

spray oil

In a separate bowl mix together the milk, pumpkin, and egg. In another bowl mix together the pancake mix, brown sugar, and cinnamon. Stir the flour mixture into the pumpkin mixture just enough to combine. Spray oil on the griddle. Heat griddle over medium-high heat. Pour or scoop the batter onto the pan. Use about 1/4 cup for each pancake. Flip the pancake when the bubbles begin to pop and bottom is brown. Brown second side; serve. Makes 6 servings.