Saturday, June 25, 2016

Let the morning bring me word of your unfailing love, for I have put my trust in you.  Show me the way I should go, for to you I entrust my life.  Psalm 143:8

I am a morning person.  The beauty and promise a brand new day holds gives me such peace.  I love mornings and I can’t help it.  I’m the only one here who does, though.  There is not a person in this house who is with me on this.  So, I make them breakfast… and it works wonders.  Waking up early for these pumpkin pancakes is worth it.  I promise!

P.S.  You were expecting cake for my first post, weren’t you!?!?  I hope you’ll have a stack of pancakes instead.  We’ll sneak in some frosting on the side.  I hope your morning is happy and beautiful!

Pumpkin Pancakes

Ingredients:

2 cups all purpose flour

3 tablespoons packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1-3/4 cups milk

3 eggs, lightly beaten

3/4 cup canned pumpkin

1/4 cup vegetable oil

In a large bowl, combine flour, brown sugar, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg.  In a medium bowl, combine milk, eggs, pumpkin, and oil.  Add egg mixture to flour mixture.  Stir just until moistened (batter will be slightly lumpy).

Heat a lightly greased griddle or large skillet over medium heat.  For each pancake, pour 1/4 cup batter onto griddle.  Cook for 1 to 2 minutes on each side or until golden, turning when tops are bubbly and edges are slightly dry.

(Adapted from Better Homes and Gardens – Best Comfort Food Edition)

♥Tawnya