Pumpkin Spice Pancakes

My mom had a new obsessive liking to Silk Milk, I like it too. I was in Whole Foods and I saw the holiday Silk Milk flavor of Egg Nog and Pumpkin Spice so I got them for the house knowing the holidays were coming up.

This was the first time I made pancakes and was successful. I think the secret is using a grill pan, a proper recipe, and using non-stick spray. This fixed all my problems because the pancakes kept shape and the grill pan made it for the perfect angle to flip them.

Also, I only had a 1/2 cup of Silk to I just cut the recipe in half. Everything was easy to cut in half except the egg, for obvious reasons but I managed. They did not taste much like pumpkin but I wanted to make them.

Ingredients

1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup Silk Pumpkin Spice
1 tsp vanilla extract
2 tbsp. vegetable oil
1 large egg

Directions

Whisk together dry ingredients. In another bowl whisk together remaining ingredients. Combine dry and wet, mixing gently. Cook on a preheated skillet. Makes about 12 pancakes.

Source- on the side of the Pumpkin Spice Silk Milk

Pumpkin Cheesecake

Ingredients

2 1/2 lbs cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbs. all purpose flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ginger
1 cup heavy cream
1 tbs. vanilla extract
1 can (1 lb.) mashed pumpkin (Libby's Brand is fine)

Directions

1. Preheat the oven to 425 degrees.

2. In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks.

3. Add the flour, cinnamon, cloves, and ginger.

4. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed on an electric mixer until just mixed thoroughly.

5. Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool.

6. As indicated above, serve the cake either warm or chilled, with whipped cream.

Source: The Joy of Cheesecake, Barron's, 1980.

Review: I found this cheesecake cookbook in my basement, as you can see it is really old, older than me. I made this cheesecake for Thanksgiving. It was really easy to make and it made the house smell of fall.