and that it is the perfect accompaniment to pumpkin pancakes for dinner! So tired from going to see Creed last night (great fun at Warner Theatre in DC, with dinner at Chef Geoff's beforehand!), and had to be at work at 7:20 (didn't notice that til after I bought the tickets...but was worth being tired!) so breakfast for dinner is the easy answer for some comfort food. My son is a pumpkin freak (which is interesting because he has sensory integration issues and is a vegetarian by choice, due to the texture and extreme taste of meats to him), so taking the time to make these vs. the boxed kind on occasion is worth it. His food repertoire is very limited, but he likes all things pumpkin. But yes, I just said he is a vegetarian, except for, you guessed it, he discovered bacon last year! He would eat it by the pound if I would let him!
One recipe we like:
1 cup each of all purpose flour and whole wheat flour
6 T. brown Sugar
1 1/2 t. baking soda
dash of cloves and nutmeg (I used Pumpkin Pie Spice tonight)
1 t. cinnamon
1/2 t. salt
1 2/3 c. buttermilk (if you haven't discovered powdered buttermilk you need to for nights like this!)
3/4 c canned pumpkin
3 large eggs
1 t. vanilla
2 T. melted butter
You know the drill...mix the dry, mix the wet, fold the wet into the dry and cook :). Makes about 14 decent sized pancakes.
Hopefully this year there won't be a canned pumpkin shortage like last year, but just in case I will be stocking up before summer...
Next up: massive food shopping tomorrow and camping Friday night with the kids- have never done a cabin at a state park before, traditionally am a tent girl, but this is easier for a quick trip since we have a whole 17 hours between Friday after school and Saturday when sports start. The list is made and the rain has lifted the campfire ban so we are ready for some fun :)!
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