What I Did at School Today

Hubby put in his calendar, which I have access to for family coordination purposes, that I was to make Pumpkin Pancakes with Cinnamon Butter last Sunday for breakfast. This, by the way, was all new to me, and sounded like a fabulous idea! I didn’t manage to get it done in time for breakfast last Sunday, but we did have them, along with scrambled eggs and turkey bacon, for dinner last Monday night. All I have to say is yum, yum, yummy! The recipe made a large enough batch that we had batter left over for breakfast then next morning.

The pancakes were pretty easy; the recipe is here. They were also pretty healthy; I made them with whole wheat flour, and while I used the brown sugar called for this time, next time I’ll substitute honey or maple syrup. If you try this, be sure to cut the amount in half, as both honey and maple syrup are much sweeter, and consider adding a smidge extra flour to counter the extra liquid. Oh, and did I mention that they were delish? They were very tender and fluffy, too! They tend to cook more slowly than regular pancakes, though, so turn the heat down and be patient, or they will burn a bit before they are ready to flip.

We also made this Cinnamon Butter recipe; it was super easy and very yummy. I made it and served it with the pancakes right away, so it was like thick syrup. I’d make it ahead and chill it next time. Truthfully, it makes so much, that we have quite a bit left over in the fridge; plenty for another batch (or two or three!) of pumpkin pancakes. Good thing it’s just the right time of year for them, huh?

The only thing our pumpkin pancakes with cinnamon butter were missing was apple cider. Next time, right?