Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.
INGREDIENTS - 4 servings
1 Cup all-purpose flour
3 Tablespoons brown sugar
1 Pinch ground cinnamon
Teaspoon baking soda
Teaspoon baking powder
Teaspoon vanilla extract
1 Large egg(s)
Cup plain low-fat yogurt
Cup pumpkin puree
2 Tablespoon butter melted
Cup whole milk
maple syrup for serving
Cup whole wheat flour
Mix together 1 cup all purpose flour (or 3/4 cup whole wheat flour and 1/4 cup all-purpose flour), baking soda, baking powder, kosher salt, brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a medium bowl. Stir the dry mix into the wet ingredients until combined. Let the batter sit for 10 minutes. Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.
Whisk together 1 egg, 1/8 teaspoon vanilla, 1/2 cup plain yogurt, 1/4 cup milk, and 1/2 cup pumpkin puree in another medium bowl. Melt the butter and stir in to the wet ingredients along with 1/2 apple, grated.
Stir the dry mix into the wet ingredients until combined.
Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.