Sunday, September 9, 2012

Pumpkin Pancakes

I had an amazing weekend with my BFF. She came in from Maryville so we could all go to the City Museum. For those non-St. Louis people, it's hard to describe exactly what this is. But it's a great date place (or not...) and just a wonder of amazement on crawling through things, around things, enjoying a 10-story slide, and a roof-top ferris wheel!! Wear jeans/pants and tennis shoes. And leave your fancy phone in the car. :)

Anyway, all things aside.. I love making breakfast on the weekend!! And this weekend was pumpkin pancakes. Easy peasy. Especially with Bisquick. :)

Pumpkin Pancakes
  • 3 cups of Bisquick
  • 3 eggs
  • 1.5 cups Milk
  • 1 cup of pumpkin (about half a 15-oz can, not pumpkin pie filling, pure pumpkin)
  • Cinnamon & All-Spice to flavor, or Pumpkin Pie Spice to taste
Blend well and make pancakes like normal. They are a little browner because of the pumpkin cooking. It makes around 15 pancakes. They are super yummy, and go amazingly well with Pumpkin Butter.

Pumpkin Butter
  • 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 3/4 cup apple cider or juice
  • 1 cup packed brown sugar
  • 2-3 cinnamon sticks
  • 1-2 tsp Cinnamon & All-Spice to flavor OR pumpkin pie spice (to taste)
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

This will keep for about 3 days in the fridge. It's not recommend for canning, but you can freeze it (obviously not in the jar.)

You can use it on pancakes or to make iced pumpkin lattes (coming soon!) or pumpkin smoothies. Or enjoy it on toast, or make more pancakes! :)

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