Monday, November 20, 2006

Pumpkin Spiced Pancakes (jumping the gun)

Seeing as this is a new blog, and I have the right to have blog-itis (shout out to Michelle!), I've decided to post some recipes that I will be trying out in the "near" future. I also figured that this will allow y'all to try it before the big day: Christmas. Yes, such is the holiday in question. And the recipe: Pumpkin Spiced Pancakes! I've decided to make this our own Christmas morning tradition. I'll talk more about family meal traditions later, but this one I thought worth mentioning early.

I tried it out last year while spending our first Christmas with the Summers family. That week we went to a beautiful camp on Vashon Island, WA, and spent a few days with family and friends. It was there that we tried a variation of pumpkin pancakes. But we had it as dessert, and it was a first time, and it was made in large quantities and from scratch!

So, I'm going to use a different recipe, for just the three of us, for a breakfast spread worthy of the sugar plum dreams the night before! After searching around, I've decided that this is the one for me. Makes about 16 pancakes. Thanks to the Cora Needham House and Bed&Breakfast Inns online! If anyone tries this before I do, I want to hear how it turns out! But I'm excited, nonetheless!

  • 2 c. Bisquick baking mix
  • 2 T. packed light brown sugar
  • 2 t. ground cinnamon
  • 12 oz. can undiluted evaporated milk
  • 1 t. ground allspice
  • 1/2 c. canned pumpkin
  • 2 T. vegetable oil (I'll be using olive oil, thank you)
  • 2 eggs
  • 1 t. vanilla extract

1. In large mixing bowl, combine biscuit mix, sugar, cinnamon, and allspice.
2. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth.
3. Pour 1/4 to 1/2 cup batter onto lightly greased pre-heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden brown.
4. Serve with warm maple syrup to which you have added toasted pecans - or powdered sugar and/or fresh whipped cream (flavored with vanilla and cinnamon)! Warm chocolate syrup is good, too.
5. Beverage recommendation: Hot apple cider and/or hot chocolate, with whipped cream and cinnamon to boot!
6. Revel in all that is full-y and heave ho-ho-ho.

1 comment:

Anonymous said...

I came across your blog today, and am so excited to check in for new recipes!
Your pumpkin spice pancake breakfast sounds wonderful. What was your review?