user experience strategist, information architect, designer and baker

still holding down the day job

I'm winding down a busy couple of years in this last quarter of 2020. Time for a little breather with the holidays coming up, but I can't wait to get into what's next.

Here's access to official work stuff:

Links to my resume and the Incredible Pear site


coming soon: online menu

Check back soon for the menu and ordering instructions. The baked goods are coming!

In the meantime, keep reading for a recipe for pumpkin pancakes, because... pumpkin pancakes!


pumpkin pancakes

I don't really wait until fall or winter to break out the pumpkin, but somehow it tastes that much better when the temperature drops. This recipe is adapted from my regular pancakes, so it has all the same fluffy deliciousness. The secret lies in swapping out the buttermilk technique to add a little extra sweetness to complement the spice -- if you can't (or don't want to) use buttermilk, try almond milk + apple cider vinegar to amp up the fall flavor. Sounds crazy? Wait till you try em!

1 1/4 cups buttermilk OR

1 1/4 cups unsweetened almond milk (you can use cow's milk, but I like the sweetness of the almond in this recipe) plus 1 tbsp apple cider vinegar

Tip: Add the cider to the almond milk to make the "buttermilk", then warm it slightly in the microwave

Whisk together the dry ingredients:

1 1/2 cups flour + 1tbsp

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

dash of ground cloves

Whisk together the egg and sugar until sugar is dissolved and mixture is slightly foamy:

1 tbsp brown sugar

1 large egg

Whisk in the other wet ingredients:

3 tbsps oil (I use walnut for its mild, nutty sweetness)

1/2 cup pumpkin puree

1/2 tsp vanilla extract

Stir in the warmed buttermilk, then add to the dry ingredients and mix until combined

Cook about 1/3 cup per pancake on a griddle over a medium-high flame. I use butter to coat the griddle because it gives the pancakes a rich, buttery flavor without the satfat of using it in the batter. Flip the cakes when the top is bubbling vigorously, and the edges start to set, and cook another few minutes. Serve immediately with maple syrup, a sprinkle of cinnamon and crushed walnuts (optional).