Tuesday, November 20, 2012

Recipe: Pumpkin & Chocolate Chip Pancakes!

One of the best things about a fall Saturday is having a leisurely morning. If you are a parent, you know that 'sleeping in' is a thing of the past, but luckily, an extra couple of hours in the morning can mean a yummy breakfast. Last weekend, hubby, Little J and I enjoyed a sunny morning in our kitchen making pumpkin pancakes with a side of yogurt parfait. It was easy and delicious... you must try it next weekend!

Pumpkin & Chocolate Chips Pancakes
1 cup Organic Pumpkin Puree
1.5 cups All Purpose Flour
1.25 cups 2% Milk
1 Egg
3 Tablespoons Butter
1 Tbsp of Sugar
1 Tsp Salt
3 Tsp Baking Powder
1/4 Cup Semi Sweet Chocolate Chips
Whipped Cream (I didn't have any but would be delicious with the pancakes)
Good quality maple syrup - I love the one we got at a cider mill in VT last year
Powdered Sugar for topping (because, admit it -- powdered sugar goes with everything)

Mix the above ingredients together to make your batter
Spray Pam on your favorite pancake pan, get a oiled spatula ready
Pour batter into your pan -- I used my silver dollar pan (also perfect for mini omelets and other creations!)
Wait till the batter begins to sizzle and shrink, use tongs or spatula to flip quickly
Use a tightly knit sieve to adorn your breakfast with powdered sugar!

Yogurt Parfait for Two
In a deep glass (like a wine glass), layer in the following order:

Plain Yogurt (we use 2%)
A dash of wheatgerm (I try to sneak this in wherever possible!)
Berries (we had blueberries, raspberries and strawberries)
Dribble of honey

I got these spoons last year on a whim, and they are perfect to scoop up this deliciousness! Enjoy...

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