Saturdays are a nice break after a long week. Things have been crazy lately so it was nice to have a lazy Saturday morning. Josh left us early to go dirt biking so I figured we deserved some pancakes for a weekend breakfast. Besides, my stash of pancakes in the freezer was gone, I needed more!
Tomorrow is Thanksgiving, are ya’ll ready?! One of my family’s traditions is a walk after dinner and dessert followed by a tea pot of hot chocolate served with Bailey’s Irish Cream. It warms the body after a cold walk. Keep in mind some years Thanksgiving is in the 70s here in South Carolina, but we walk at night so we still need to warm up because it is in the 50s or 60s by then!
Happy Halloween! It is only the perfect day, besides Thanksgiving of course, for a pumpkin recipe. So today I bring to you pumpkin oatmeal pankcakes. What a wonderful start to the day.
I started making oatmeal pancakes way back when my husband and I were living in Germany. It was a recipe from one of my cousins and we both really loved them. The oats give the pancakes a fun texture, not to mention the added fiber. This was our little way of still having an American breakfast every now and then. We were thrilled to be able to find maple syrup, not always an easy task in Europe.
I decided to add some pumpkin and cinnamon to the oatmeal pancakes. Basically I completely redid the recipe, this is nothing like the original plain oatmeal pancake recipe I already had. They are indeed quite tasty. I love all things pumpkin and this did not disappoint, the boys certainly enjoyed them.
The hardest part is letting the batter rest for 30 minutes. It really does help them rise better and they are so fluffy. It is even harder to let it rest with two hungry boys hovering at the counter! I managed to occupy them for a few minutes by whipping up the cinnamon whipped cream to go with these pancakes. I hope you enjoy them as much as we did!
Pumpkin Oatmeal Pancakes
1 c. pumpkin purée
2 c. milk
2 Tbs. oil
1 1/2 c. flour
1 c. old fashion rolled oats
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
few grates fresh nutmeg
2 Tbs. honey
1 pint whipping cream
1 Tbs. powdered sugar
1/2 tsp. cinnamon
In a small bowl combine the pumpkin, milk, eggs and oil. In a large bowl combine the flour, oats, salt, baking soda, baking powder, cinnamon and nutgeg. Add the wet ingredients to the dry and stir until combined. Gently stir in the honey, just until combined. Be careful not to overmix. Let the batter rest for 30 minutes.
While the batter is resting whip the cream for the topping, if desired. Once it is well whipped add the sugar and cinnamon and mix well. Set aside.
Pour about 1/4 cup batter per pancake on a hot pan or electric griddle set to 375 degrees. Let the pancakes cook until bubbles form all over the top, do not flip before then. After the first flip allow the second side to cook for another 2-3 minutes. Serve hot with maple syrup, honey, butter, cinnamon whipped cream..whatever your heart desires!
Yields one dozen 5 inch pancakes
Remember a while back I alluded to these muffins? I planned on posting them, but my boys had other plans. Like eating the muffins under the dining room table and getting crumbs all over before I could photograph the muffins! They can be sneaky little guys, especially with food. Continue reading
I alluded to this recipe a while back and am now finally posting it. I made it the first time for Josh’s birthday and was unable to photograph it. Heck, I barely managed to keep the kids away from it to use for his birthday. By the way, it makes fabulous french toast!