Pumpkin Pancakes

It's a cold fall day today, perfect for some pumpkin pancakes before a long walk in the chilly fall air.  
These pumpkin pancakes are a breeze to make and taste great with a cup of coffee with a little eggnog in it to complete the fall touch!  

Lucky for me I had some pumpkin and sweet potato puree left from Thanksgiving which I used for these.  And bonus, there are extras for later in the week!  

You could make these with buttermilk, sourdough starter or plain milk and they would be great in any version!

Here's a couple recipe links for you:

King Arthur Flour Pumpkin Pancakes

New York Times Fluffy Pumpkin Pancakes with Buttermilk

Epicurious Sourdough Pumpkin Pancakes

Happy Cooking!  

Fermented Hot Pepper Sauce

So, here's what you do with one extra hour when Daylight Saving Time ends and you get to "fall back"...I finished the fermented hot pepper sauce this morning and it's devilishly good!  

I'm not giving up my secret recipe...mostly 'cause I did not write it down!  The peppers I received as a gift from a good friend (thanks Susan!) have been fermenting since October 1 and I blended them with some roasted tomatoes I received from a neighbor, along with some salt, secret seasoning, lime juice and rice wine vinegar.  The color and flavor are delicious, and the heat is, well, hot, but not ridiculous. 

More holiday gifts ready to be packaged nicely!