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For years, I believed that pumpkins were only good for carving. The thick, brownish-orange look and smell of a pumpkin pie was never appealing, so I generally stayed away from anything related to the orange squash. But then I tried an exclusive Williams Sonoma pumpkin spice waffle and pancake mix and fell in love. The mix made the best pancakes, and absolutely divine waffles. Then the buggers added pecans, which put the mix on my nut allergy-led Don't-Eat list. Luckily, there are other options. First of all, you can make your own. We shared one version back in 2005, and there's also PinchMySalt's version and this one at Epicurious. Or, you can get other ready-to-go mixes. There are, thankfully, tons of options out there -- it's just a matter of picking one of the many choices.
I'm always on the lookout for the mix or recipe that will replace my lost love (maybe it's above?), so please comment below with all tasty, nut-free suggestions!
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9-30-2008 @12:03PM Beanie said... There's a tasty version put out by Stonewall Kitchens that doesn't contain nuts.
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9-30-2008 @5:35PM badfrog said... Butternut squash can be substituted for pumpkin in any recipe with superior results. Most commercially prepared pumpkin pies use it.
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10-01-2008 @8:24AM sarah said... I know you all are fans of Rachel at Coconut & Lime, so here: http://coconutlime.blogspot.com/2008/09/pumpkin-pancakes-with-homemade-cinnamon.html
Posted it a few days ago. Looks delicious! I guess it's the season. I made gingerbread waffles (her recipe) last night for dinner and it was great.
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