When we're having trouble thinking of something to make for dinner, we usually fall back on our favorite stand-by ... breakfast for dinner. We love to make scrambled eggs, french toast, waffles, or pancakes when nothing else sound good. Tonight, we made the best pancakes I think I have ever had, and I had to share the recipe. Whip these puppies up for a Saturday morning brunch or next time you want something creative for dinner. They aren't as easy as using a box of Bisquick, but they are totally worth the effort. Kids will love them, too!
Pumpkin Pancakes
adapted from one of our favorite cookbooks, The Big Book of Breakfast by Maryana Vollstedt
1 cup flour (we use whole wheat)1/2 cup yellow cornmeal
2 Tblsp sugar
1/2 tsp ground allspice
1/2 tsp cinnamon1/2 tsp salt
1 1/3 cups milk
1/2 can pumpkin puree
3 large eggs, separated
3 Tblsp melted butter
1/2 tsp vanilla (this is my secret substitution)
In a large bowl, combine flour, cornmeal, sugar, spices, and salt. In a medium bowl, whisk together milk, pumpkin, egg yolks, melted butter, and vanilla. Add pumpkin mixture to dry ingredients and whisk until smooth. In a mixing bowl with an electric mixer, beat egg whites until stiff peaks form. Fold into batter. Cook pancakes in skillet over medium heat until golden brown. Serve with butter and syrup and the best bacon you can find.
please note: the picture above is not mine; it was much prettier than the one I tried to take :)
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