My kids and I love breakfast for dinner...
my hubby, well, that is another story.
So, whenever daddy is working late or out of town,
the kids and I make breakfast for dinner.
Our absolute FAVORITE is Pumpkin Pancakes.
Yes, we all know I like to look at pumpkins,
but I love to eat them too!
I am not quite sure where I got this recipe.
I don't usually make up my own recipes,
but rather tweak them. Just as an FYI, when I googled
"pumpkin pancakes," a similar one came up on about.com
(click here for their recipe).
I have some yummy additions however! So, with no further adieu...
Perfect Pumpkin Pancakes
2 Cups White-Whole Wheat Flour (or all-purpose)
1/4 cup Ground Flax Seed (optional)
2 TBLSPN Brown Sugar
1 TBLSPN Baking Powder
1 1/4 tsp. pumpkin pie spice
1 1/4/ tsp cinnamon
1/2 tsp ginger (optional)
1 tsp salt
1/2 cup pumpkin ( canned or fresh...just be sure it is smooth)
1 3/4 cup milk
2 TBLSPN Vegetable or Canola Oil
A Very Optional Ingredient...
Chocolate Chips!...preferably mini-chocolate chips
(isn't everything better with chocolate!)
Mix the dry ingredients together
Mix the wet ingredients together
Add the dry to the wet, gradually
The batter is thick...and the pancakes are too.
Now, this part is very technical...
...Heat up the griddle/pan and cook like regular pancakes!
Makes about 8-10 depending on size of pancakes.
I add the chocolate chips prior to flipping.
Serve with your favorite toppings.
These pancakes are so good my kids
eat them for a couple of days like cookies!