Photography and styling by Shane Edward Photography
Fall is here. Gone is the warmth of those late August and September days for folks in many parts of the country, while in the warmer states, people are just beginning to step back outside after the scorching heat of summer. And it’s not yet time to start thinking (or fretting!) about the holidays.
But, of course, a discussion of the season wouldn’t be complete without that treasured holiday on the last day
of October – Halloween! Many do not realize that the foundations of this holiday are firmly rooted in Catholic
tradition. Even its name comes from All Hallows’ Eve, the vigil of All Saints’ Day on Nov. 1 when the Church honors all of God’s saints, including those who have not been canonized. The following day, Nov. 2, is All Souls’ Day, which is a day of prayer and remembrance of all the faithful departed. The festivities of All Hallows’ Eve in historic Catholic Europe included feasting and masquerading, but because of the two solemn days that followed, there was also a focus on death and the last things.
Why is Halloween on Oct. 31? In the 8th century, Pope Gregory III transferred the feast of All Saints from May
13 to Nov. 1 in honor of a new chapel in St. Peter’s Basilica that was dedicated to all the saints in heaven. At that time this was a local feast celebrated in Rome. Then, in the 9th century, Pope Gregory IV extended the Feast of All Saints to the Universal Church, which is when All Hallows’ Eve began to be celebrated by Catholics around the world.
What better way to ring in October and All Hallows’ Eve than with delicious pumpkin oatmeal pancakes?
Although we haven’t found any Catholic connection to the pumpkin, we did learn a few fun facts:
- Pumpkin is a fruit because it comes from a flower and has seeds (approximately 500)
- The average pumpkin weighs about 13 lbs. and is 90% water (yes, it will float!)
- There are more than 40 varieties of pumpkin, with names such as Spooktacular and Ghost Rider
Pumpkin oatmeal pancakes
Instructions
- 2 ½ c. rolled oats (not packed)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1 c. milk (plus 1-2 TBSP. to thin batter if needed)
- ¾ c. pumpkin purée
- 2 eggs
- 3 TBSP. maple syrup
- 2 TBSP. butter (plus more for frying)
- 2 tsp. apple cider vinegar
- 1 ½ tsp. vanilla extract
Directions
Pour oats into food processor; blend into rough flour. Add remaining dry ingredients; pulse until combined.
Add wet ingredients; process until thoroughly combined. Let mixture rest for 5-10 minutes while preheating skillet over medium heat. Prep with a pat of butter.
Pour about ¼ c. of batter into skillet for each pancake, cook for 2-3 minutes or until bubbles form on surface. Flip and cook another 2 minutes until golden brown and center puffs up slightly. Re-grease skillet between batches.
Makes 8-10 pancakes depending on size.