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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
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Jap Chae

Monday, October 10, 2016

Pumpkin Pancakes


Miss F is now a pro at making her own breakfast, as long as there are leftover pancakes or waffles in the refrigerator, she is set to go.  It makes mornings really easy on me and she loves feeling a bit independent.  She has always loved anything with cinnamon.  I can make her plain oatmeal and as long as there is a sprinkle of cinnamon, she will gobble it all up.  These pancakes couldn't be any easier and they are great for using up leftover pumpkin from fall baking.  This recipe is from All Recipes.
Pumpkin Pancakes

1 ¼ cups flour
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon and nutmeg. In a small bowl, whisk together the milk, pumpkin, egg and oil together. Pour the milk mixture into the flour mixture; stir until just combined. Heat a skillet or griddle over medium high heat, grease the skillet with shortening. Drop ¼ cup of batter onto the heated skillet and cook until bubbles form. Flip and cook 1 minute more. Repeat with the remaining batter and server warm.
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