Jan Norris: Food and Florida

Editor’s note: I’m publishing Thanksgiving recipes all this month. Share yours! Click on CONTACT above and send me your recipe – I’ll post it for all my readers to share, and give you the credit.

Inn on Charlotte

Lynne Fairfield is one of my favorite innkeepers out of many friends in the B&B biz. Her Inn on Charlotte, a tucked-away house in the heart of St. Augustine’s historic district, is tastefully beautiful. Her breakfasts are among the best in the city, too.

She shared with me her pumpkin pancakes. I can vouch for these as simply delicious.

Recipes from the Inn on Charlotte, St. Augustine

Pumpkin pancakes

(Yield: 8 – 10 pancakes)

Group 1:

• 1-1/4 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves

Group 2:

• 1 cup milk
• 6 tablespoons canned pumpkin
• 2 tablespoons butter, melted
• 1 large egg

For serving:

• Maple syrup, warmed with butter
• Toasted pecans, chopped (optional)

Whisk together Group 1 ingredients in large mixing bowl; set aside.

Stir together Group 2 ingredients in medium bowl.

Use a rubber spatula to fold Group 2 blended ingredients into Group 1 ingredients until just combined; do not beat.

Ladle ¼ cup of batter onto medium-hot griddle ( if electric, set at 350 degrees). Flip when edges are firm and top is covered with bubbles ( about 3 minutes per side).

Serve with warmed buttery maple syrup and toasted pecans for garnish.

(Read more about Lynn Fairfield’s Inn on Charlotte in St. Augustine at www.InnonCharlotte.com)