I admit it, I have a problem.
I can rationalize it because I'm putting squash in my breakfast. Yes, I may be drenching it with sugary cinnamon syrup...but...
There is no other way I could convince the kid to eat squash, for breakfast of otherwise. Getting any vegetable into him (other than sweet potatoes and spinach--in these) has been a challenge lately. He's been coming down with illness after illness. Cold, followed by unexplained fever followed by another cold. The poor kids been miserable. He's been eating very little (although he's normally such a big eater that it's hard to tell). And sleeping a ton.
Of course, as soon as he went into a dry spell from his sickness I get the flu, followed by a cold. We're just waiting for the husband to get his turn. Of course, he's taken such good care of us he probably deserves a free pass.
So, I've decided that pumpkin pancakes for breakfast is a very, very good thing.
This recipe produces insanely fluffy pancakes. Paired with homemade cinnamon syrup with a handful of walnuts for crunch...these are amazing. Add a dollop of homemade whipped cream and you upgrade these to absolutely wicked. Like I'll-probably-never-get-pumpkin-pancakes-from-IHOP-again good. For me, that's REALLY good.
Fluffiest Pumpkin Pancakes with Cinnamon Nut Syrup
makes 16 pancakes
pancake recipe adapted from January 2007 Better Homes and Gardens
1 cup all purpose flour
1 cup whole wheat flour
3 tablespoons. packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon pumpkin pie spice
1 3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
1 tsp vanilla
1. In a large bowl combine the dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1 quarter cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
Cinnamon-Nut SyrupMakes about 2 cups
syrup recipe adapted from For the Love of Cooking
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water
1/2 cup chopped walnuts or pecans
1. Stir the sugars, flour and cinnamon together in a small saucepan. Whisk in the water and heat over medium high heat until boiling, stirring frequently.
2. Let it boil for a 1-2 minutes until thickened, stirring constantly. Remove from heat, stir in vanilla and set aside until needed.
What the Husband thinks: He wasn't as swept away by these as I was but agrees they are probably the best pumpkin pancakes I've made. In full discloser, the confession may have been made under duress.
What the kid ate: Squash! In pancake form. And it's something I'm going to celebrate. We didn't give him any syrup. He is yet unaware of its existence. But he enjoyed using whipped cream as a dip.