Pumpkin Cornbread Pancakes are sweet and fluffy, and taste just like fall!
IGE is alliiiiive!
The blog was down all day yesterday, due to some (MORE) crappy servers at GoDaddy.com, but all was miraculously well when I woke up this morning. :)
There was some tense conversations with GD yesterday, but in the end I employed my three strategies to getting what I want when things are on the fritz:
Step 1: Call the company in question, acknowledge that the person on the other end of the line is not to blame for your problem, but you dearly need their help to get it fixed.
Step 2: When the issue is still not fixed in a timely manner, call back (making sure you got the person’s name & number in Step 1) calmly explain how/why the situation is unacceptable and pointedly how the person how they are going to resolve it. Make them stay on the phone until they come up with a resolution.
Step 3: When all else fails, head to Twitter. Nothing makes a company respond faster to bad customer service and/or problems with their product or service then announcing said problems to a legion of people who are on the same side as you. Sorry, but it’s true! As soon as I unleashed my woes on Twitter yesterday afternoon, I had people from GoDaddy.com emailing and calling me left and right.
Golden Rule: You’ll attract more bees with honey. It’s mighty tempting to start yelling at someone on the other end of the line, but truly it’s (usually) not that person’s fault, and would YOU want to help someone if they were yelling at YOU? I wouldn’t.
Anyways, persistence pays off and the blog is back – muwahahahaha!
In other news, I was this close to making another batch of Pumpkin Cornbread last night, because it is that good, but I held back because I wanted to make Pumpkin Cornbread PANCAKES for breakfast!!!!
Pumpkin Cornbread Pancakes
Pumpkin Cornbread Pancakes are so moist and fluffy, and they taste just like fall!
- 1 Tablespoon sugar
- 2 Tablespoons pumpkin puree
- 1 egg
- 2 Tablespoons French Vanilla Coffee Creamer
- 1/4 cup water
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 cup all purpose flour
- 1/4 cup yellow cornmeal
- Whisk together sugar, pumpkin, egg, creamer, water, salt & baking powder in a bowl. Add flour & cornmeal then mix again to combine. Cook on a non-stick sprayed cook top and serve with a drizzle of syrup.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
These are insane!!!! I credit moist-maker pumpkin puree and sweet French Vanilla Coffee Creamer (it’s not just for coffee and oatmeal anymore!) for making these ultra-delish.
They were sweet, plump and soft – but had that great cornmeal texture I just adore in cornbread.
I dunked a few pieces in syrup, but the pancakes didn’t really need it. They were sweet & special enough already!
Try these on TOP of chili too – they make fabu toppers!!