Well... I'm having a camera dilemma, folks. I've just started taking a photography class and, of course, my autofocus decided to stop working after the first week of class. Not only that, but my manual focus isn't working so well either. It really stinks because I'm not going to be able to finish the class unless I go buy a new camera right away. Also, I'm not going to be able to take photos for the blog unless I buy a new camera or continue to spend tons of time to get an OK shot like the one above. I took it to a camera place and had my photography teacher look at it and was told that I would need to send it in to get fixed and it would take 4-6 weeks... boo... I had it cleaned and it didn't help. So, I'm not sure what I'm going to do yet. Any suggestions? The camera (Cannon T3i Rebel) is not quite 3 years old. But, anyways, I'm trying my best to take advantage of the class and get as decent of photos as I can for now. I'm looking forward to being able to do more with my camera once it's fixed or I have a new one.
On a happier note, I made some very delicious seasonal butternut squash and cranberry pancakes for Week 3 of 12 Weeks of Winter Squash. These pancakes are a modification of my pumpkin pancake recipe (ugh - talk about bad photos). I think these would be a great Thanksgiving morning or day after Thanksgiving breakfast - they are lightly spiced, a little sweet from the butternut squash (but no added sugar), and little bursts of tart/sour from the cranberries which all pairs nicely with a sweet maple syrup drizzle.
Butternut squash and cranberry pancakes
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup cooked butternut squash puree
2 large eggs
1 teaspoon pure vanilla extract
about 3/4 cup frozen or fresh cranberries
butter, for cooking
real maple syrup, for serving
Whisk together the dry ingredients (flour through nutmeg) in a medium bowl.
Whisk together the wet ingredients (buttermilk through vanilla) in a large bowl. Stir the dry ingredients into the wet until just combined.
Heat a griddle or castiron skillet until warm. Lightly grease with butter. Pour 1/4 cup of the batter onto the skillet for each pancake. Drop about 6-8 cranberries onto each pancake. Flip the pancakes when they are golden and begin to bubble on the top. Cook until the second side is golden. Repeat until all the batter is used.
Serve hot with a drizzle of real maple syrup.
What was I cooking one year ago?: Chorizo & black bean stuffed delicata squash boats
Two years ago?: turnip & Yukon gold potato gratin
Three?: pumpkin gnocchi in gorgonzola sauce
4?: Moroccan spiced chickpea & lentil soup