Welcome to Pumpkin Week: Day 7!

HAPPY HALLOWEEN! Instead of overdosing you with sweet and spooky treats, I wanted to share a savory dish to look forward to crafting with your kids when you’re ready to blow out the jack-o-lantern. These pancakes make the perfect canvas for children or adults. Paint these fluffy, rich pancakes with spiced maple syrup, or don with a medley of roasted and raw Autumn vegetables.

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Pumpkin Pancakes with Arugula, Roasted Leek and Shaved Apple Salad


  • Pancakes:
  • All-purpose flour – 1 1/4 cups
  • Baking powder – 2 teaspoons
  • Organic cane sugar – 1 teaspoon
  • Cinnamon – 1/2 teaspoon
  • Sea salt – 1/2 teaspoon
  • Milk – 1 cup milk, whole or 2%
  • Pumpkin puree – 6 tablespoons
  • Butter – 2 tablespoons melted butter
  • Egg – 1 egg
  • Savory Toppings:
  • Leeks – 2 leeks, halved and rinsed in between each leaf – they hold dirt!
  • Olive oil – 1 tablespoon
  • Mixed greens – Spicy mixed greens, like arugula, spinach and tat soi
  • Apple – 1 apple, shaved
  • Sheep’s milk feta – About 1/3 cup sheep’s milk feta, or other deliciously fresh and creamy feta
  • Olive oil – 1 more tablespoon
  • Sea salt – Sea salt to taste
  • Black pepper – Freshly ground black pepper to taste


  1. Pancakes:
  2. Whisk flour, sugar, baking powder, cinnamon and sea salt in a bowl.
  3. In a separate bowl, whisk together the milk, pumpkin, melted butter and egg.
  4. Fold the liquid mixture into the dry ingredients, and stir gently until the dry ingredients are mixed in. A few lump are just fine – you do not want to overbeat the batter.
  5. Grease a pan with butter.
  6. Over medium heat, pour 1/4 cup of batter for each pancake, or try making your kids’ initials! Or yours!
  7. Cook the pancakes for about 3 minutes on each side. You will know when to flip when the edges begin to bubble. Both sides should be golden brown.
  8. Keep the pancakes warm while you prepare the toppings, or reheat them when you are ready to eat!
  9. Note: You can wrap pancakes in plastic wrap individually or in portions of 2, or more. Place the wrapped pancakes in a ziplock bag.
  10. Savory Toppings:
  11. Preheat the oven to 450.
  12. Chop the halved leeks into 2-3 inch stems. Coat them with olive oil and spread them evenly on a baking sheet.
  13. Roast them for about 10 minutes, flip the leeks over, and continue roasting for 10 minutes more.
  14. In order, crown a pancake with a a handful of mixed greens, generous apple shavings, a few stems of roasted leeks, and a sprinkle of feta.
  15. Dress your stack with olive oil, salt and pepper.
  16. YUM.

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