Weekends are usually the only time I get a chance to experiment with breakfasts, mainly because the kid is particular about what she eats (what kid isn’t?) and also because if I fail, I have plenty of time to try, try again or simply just ply everyone with bacon. That works, too.
I had wanted to try a recipe for pumpkin pancakes for months, but I truly can’t get into the whole mood of certain food items unless it’s that time of year. And after weeks of dealing with temperatures fluctuating from warm to cold to warm to chilly and back to warm again, we finally got a really cold day. Yesterday was threatening to stay in below 45 degrees. At last, pumpkin pancakes could happen!
1 cup of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1 tablespoon of sugar
½ teaspoon of ground cinnamon
2 eggs – separated
¾ cup of milk
½ cup of canned pumpkin
¼ cup of melted butter
- Mix together the first 5 ingredients in a large bowl.
- In a separate bowl, combine the egg yolks, milk, pumpkin, and melted butter. Add this mixture to the flour mixture.
- Beat the egg whites until stiffened and gently fold these into the mixture.
- Use a 1/4 cup measuring cup to scoop the batter onto the greased pan and cook ’em up!
I probably got about a dozen 3- to 4-inch pancakes, enough to feed three people. (The third, Elle, refuses to eat pancakes unless they have chocolate chips in them. Picky? Nuh-uh, not my kid!)
The recipe notes suggested topping the pumpkin pancakes with apple butter, which we have, but I didn’t think that would be sweet enough. I love sweet toppings on my pancakes and would have been quite happy to soak my breakfast in maple syrup. I wondered, though, what these could taste like slathered with a sweetened cream cheese, so we tried it. (Just stir together some softened cream cheese and add sugar to taste – it’ll blend smoothly, don’t worry.)
Matt and I both agreed that it would work perfectly as a dessert but paired with the salty bacon, we struck a perfect balance.
I love weekend breakfasts.