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
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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