We are going to have an odd week, with an odd-to-us menu. My husband is going to be out of town a few days, we have a birthday dinner planned for one night, and things are just…off. Despite all this, we still have to eat.
Sunday – Sweet potato chili
Monday – Stir-fry beef and asparagus
Tuesday – Out with friends
Wednesday – Homemade Mac & Cheese (no box stuff this night!)
Thursday – breakfast for dinner or grilled cheese
Friday – Steak & steamed vegetables.
We started making pumpkin pancakes several years ago and I’ve never posted the recipe…until now.
My husband helps mix the ingredients, but I’m truly the pancake master when it comes to cooking them. It’s real #teamwork in our house. We initially used a recipe my husband found in a magazine, but I don’t follow the directions. I’ve learned what works best for us.
- 1¼ cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- ½ cup canned pumpkin puree
- 2 Tbsp melted butter
- 1 egg
- Mix the dry ingredients in one bowl. Mix the wet ingredients in a second bowl. Stir the wet ingredients into the dry ingredients. Heat your pancake on a medium high heat. Use vegetable or canola oil in your pan (you may need a little oil in between pancakes.) Watch for bubbles in the pancake. There won't be as many as regular pancakes, but when they slow or stop appearing, flip your pancake. I can make between 12-14 pancakes in one batch.
What’s on your menu this week?