Hudson Valley Nesties
JennyNel
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Made those pumpkin spice pancakes this weekend
Maybe it was the anticipation or all the hype, but I wasn't that thrilled with them. I followed the recipie exactly and they came out very flat...not fluffy like I was expecting. I even let the batter sit for a few minutes before cooking them. I may give it one more try before giving up on this one. or maybe I'm just destined to be an out of the box pancake gal.
Re: Made those pumpkin spice pancakes this weekend
Really?
They were so fluffy for us! I never made a good pancake from a box. Now I'm looking for a regular old pancake recipe because this was so easy
Also I recently replaced all my flour, sugar, baking powder/soda - maybe that helped them be so fluffy
I got this recipe from Mal. I make them for A and freeze them. Try this one, they are yummy!
Serving Size: 1 pancake
Yield: 12
Ingredients:
2 cups flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
1 teaspoon salt
1 egg
1/2 cup canned pumpkin
1 3/4 cup milk, lowfat
2 Tablespoons Vegetable Oil
Instructions: 1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.2. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well. 3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
4. Lightly coat a griddle or skillet with cooking spray and heat on medium.
5. Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.
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