Whew! It has been a "whirlwind" weekend, as my father-in-law likes to say. I am worn out from Thanksgiving weekend. It's been nice to have some time off from work, but I've been a full time wife, cook and Christmas light decorator. I'm sure many of you can relate. It seems you cook and bake for 2 days straight, and it's all eaten up in 15 minutes, then you have and endless stack of dishes to wash! Luckily everyone helped out in that department.
Did any of you brave the crowds this weekend and go shopping? I did not, unless you count going to three different Home Depot stores to exchange malfunctioning lit trees holiday shopping. ha ha! I was feeling a little under the weather this weekend so most of my time was spent at home. That also meant that I didn't do much cooking this weekend after Thanksgiving day. We're still eating leftover pie and sweet potato casserole and I'm not complaining about that. yum!
I made these pancakes a few weekends ago, but I forgot to share them with you all. shame on me. It's still November and pumpkin season, so consider this an early Christmas gift :-) I adapted these pumpkin pancakes from the ones I made last year with sweet potatoes. They're both equally delicious, it just depends on what you have on had or what you like. For added texture and holiday flair, I threw a handful of dried cranberries onto the batter as they were cooking. They're tender and moist and covered in cinnamon syrup. What could be better?
Pumpkin-Cranberry Pancakes adapted from HEREPrinter Friendly Version
- 1 and 1/2 cup flour
- 3 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs, beaten
- 1 and 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 cup butter, melted
- 1 cup pumpkin puree
- 2 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- 1/4-1/2 cup dried cranberries (as much or as little as you like)
- 1/2 cup chopped pecans, toasted (optional)
- cinnamon syrup (optional)
In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.
Sift the dry ingredients together in a large bowl. In a smaller bowl whisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Add in the pumpkin puree and the sugars, stirring until combined.
Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Sprinkle the upside of the pancake batter with dried cranberries, cook until the underside is golden brown. Carefully flip the pancake and cook til golden.
Serve with butter, warm cinnamon syrup and toasted nuts.
Makes about 15 pancakes.
Cinnamon Syrup from Monica H
- 1/2 cup pancake or maple syrup
- 1 tsp. ground cinnamon
- 1 tbsp. butter
In a small bowl or measuring cup, heat syrup in the microwave. Add cinnamon, stir til fully combined. Add butter and allow to melt. Stir. Serve. Syrup will thicken as it cools.
NOTE: We use pancake syrup because Mr. H doesn't like maple syrup. But use what you like.