Well, our local magazine, 417 Mag, has started hosting a monthly “Reader Recipe” contest, and the October theme was pumpkin! So I of course submitted this recipe, because I LURVE it SOOOO much. And…lo & behold, I WON! Totes crazy.
They called me up at work to let me know, and then said, “Okay, I’m going to transfer you to our art department so we can set up a photo shoot.”
*GuLp* Photo Shoot? Um… okay. You should know…I’m not 100% comfortable in front of a camera. I very much prefer to be the one BEHIND the camera.
But, still slightly stunned and very humbled, I set up a day so that the photographer from the magazine could come out to our house & take photos.
OUR HOUSE. Holy crap. We don’t have a fancy house. So as much as I would LIKE to do some fancy kitchen photo shoot like Julia Child:
…our kitchen kinda looks like this (but with appliances):
(Took this before we moved into our new house.)
But we make do. The photo shoot was scheduled for a Monday. So….we spent the entire weekend before that scouring the kitchen, steam mopping the floors, clearing counter tops and clutter…and cleaning the rest of the house too, because OMG Strangers/Photographers In. My. House. Gotta look nice for these people! What if they want to sit on the couch! What if they want to shoot photos on the porch? What if they need to USE OUR HALL BATHROOM??? We even cleaned & conditioned the leather furniture in our living room. We were THOROUGH. (In all honesty though, it really needed it. We’re more of a “vacuum & dust once a month” type of family.)Monday morning rolled around, and I baked up a HUUUGE stack of pancakes, so that at least a few of them would be perfect. When Jamie, the photographer, showed up, she was all about shooting the tall stack, rather than just picking out a few. We busted out some pecans and spices and a bottle of maple syrup, and they made food-photo-magic happen.
Jamie loved the natural light from our dining window as much as I do…that’s my favorite spot for food photos.
The end result?
Utterly gorgeous. And SOOOOO much better than the pics I snagged when I first posted that recipe! They did a great job and I am just overwhelmed and super happy about the whole shebang.
This post is littered with links to their article, but if you haven’t accidentally stumbled upon one of those yet, CLICK HERE.
And for those who are too lazy to click? Here’s the recipe. :D
Makes 6-8 pancakes (3-4 servings)
Ingredients
3/4 cup flour
1/8 cup chopped pecans or walnuts (nuts are optional)
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
a pinch of salt
1/2 cup fat free milk
1/8 cup brown sugar, packed
1/2 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1 large egg
1/2 can pumpkin puree
Directions
1. Combine first five ingredients in a large bowl (or your mixer), reserving half of the chopped nuts for garnish.
2. Add milk, brown sugar, oil, vanilla and egg, and beat until well mixed. Stir in pumpkin until well combined.
3. Spray a non-stick pan lightly with butter-flavored cooking spray, and heat over medium heat. Scoop about 1/4 cup of the batter into the pan per pancake.
4. Turn pancakes when the tops are covered with bubbles and the edges look cooked.
5. To finish, sprinkle with the remaining nuts, and drizzle with maple syrup.
