Friday, November 13, 2009
Try these for breakfast over the weekend! Super easy...I just made pancakes from a mix and then added in some pumpkin puree (leftover from the pumpkin spice donuts) and cinnamon, nutmeg, and ginger. Truthfully, we didn't eat these for breakfast. We had them for lunch. You know how it is on the last day before a scheduled grocery shopping trip...we were out of everything! No lunch meat. Not that it mattered, we were out of bread too. This meant that grilled cheese or PB&J were also out of the question. My husband had taken the leftovers from our last night's dinner for his lunch. Not even a freezer pizza, fish stick, or package of ramen noodles in sight! Of course the first question out of my daughter's mouth when I picked her up from pre-K was, "What's for lunch?" I had to think hard before I enthusiastically announced, "Pancakes!" Enthusiastically, because I've found that if I don't take the right approach when announcing some of my meals, that the kids are a "tough sell" and don't jump on my band wagon...or should I say chuck wagon? My daughter was still a little hesitant. "Awww, pancakes!? I wanted...." But after I promised to let her help she stopped complaining. And better yet, when she took the first bite of these sweet, fluffy, pumpkin spiced pancakes, she wasn't complaining at all!
Here's what I used: Heart Smart Bisquick, skim milk, 1 egg, 3/4 cup pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and ginger.
I just followed the directions for the pancakes on the side of the box. There's a note under the recipe that reads Light and Fluffy Pancakes: Stir in 2 tablespoons sugar and 1 teaspoon vanilla with the egg. So I did that. Then I stirred in the pumpkin and spices before mixing it all together.
The batter was a little thick, so I ended up adding some water until it was thin enough to pour by 1/4 cupfuls onto my oiled and heated griddle pan.
These were delicious topped with butter and warm maple syrup and an extra sprinkle of nutmeg. So much for heart healthy...
I'm thinking of repeating this recipe tomorrow...only, we'll actually eat it for breakfast this time, possibly accompanied by bacon twists and good strong coffee. Perfect for a blustery November Saturday morning!
Pumpkin Spiced Pancakes
2 cups Heart Smart Baking mix
1 1/4 cups skim milk
1 egg (or 2 egg whites)
2 tablespoons sugar
1 teaspoon vanilla
3/4- 1 cup pumpkin puree
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
water to thin batter if necessary
Stir sugar and vanilla into egg. Combine all ingredients and stir until blended. Pour by slightly less than 1/4 cupfuls onto hot greased griddle. Cook until bubbles break on the surface. Turn; cook until golden. Yield: about 20 pancakes.