I’m jumping on the pumpkin bandwagon. It’s fall and even though we don’t get the gorgeous autumn colors and nippy weather like the rest of y’all, we will exercise our American right to celebrate autumn by eating our weight in pumpkin stuff. Lots of pumpkin stuff. Prepare for an onslaught of pumpkin posts here!
For breakfast today, we stuffed ourselves silly with pumpkin walnut pancakes and cream cheese syrup. It was so freakin good I ate three of them and promised myself I’d work out to make up for the extra calories. I’m probably not going to work out. I’m excited to share this recipe here, it’s going to become a regular in our house. This is what I did…
I mixed one and a quarter cup of flour with a pinch of baking powder, three tablespoons of sugar, a little salt, and about a teaspoon and a half of pumpkin pie spice together.
Nextly, in a separate bowl, I mixed a cup of milk, about a quarter stick of melted butter, an egg, and 6 heaping tablespoons of pumpkin purée (next time I’m going add more pumpkin, let’s
say about half a cup… That’s 8 tablespoons according to google.)
Now I mixed the Punkin concoction in with the powder ingredients. And added some more pumpkin pie spice to make sure it’s voice was being heard.
Finally I chopped up about half a cup of walnuts and folded into the mix. (I only said “folded it in” to sound technical. Really I just dumped them in and mixed it up real good.)
Now I poured the batter onto a greased pan on medium heat and cooked until golden brown on both sides.
Ok for the syrup… I actually had some cream cheese frosting left over from a recipe I made yesterday (which I am DYING to share with you!), so I just thinned it out with a little milk and warmed it up in the mic. If I had made it today, I would have mixed half a package of cream cheese with half a cup (give or take) of powdered sugar, and added milk until it was the consistency I wanted, and then warmed it up in the mic in 20 second increments until it was warm enough.
Now all that was left to do was drizzle the syrup over the pancakes and devour them with my hubs on the patio watching the sun rise from the mountains. And that is the recipe for a happy hubby!
No, the picture of my baby doesn’t relate to this recipe, he’s just so freakin cute I could die.
Oh also, you probably noticed the cream cheese sauce is a little lumpy-ish. This is because I pulled the frosting straight out of the fridge, I recommend using cream cheese at room temperature, and heat it up slowly. But it was still scrumptious, lumps and all.
Oh also, if you are a pancake-ologist or a pumpkin-ologist or just love food and have any suggestions on how to improve this, I would be delighted to hear them.
Oh also, brace yourselves for the pumpkin tutorial I will be sharing with you in the next day or two (aka, the next time my baby gives me enough time to write it out). Trust me, it’s a doozy!
Here’s today’s recipe-
1 1/4 cup of flour
3 tbls of sugar
2 tspn of baking powder
2 tspn of pumpkin pie spice
Pinch of salt
1 cup of milk
8 tbls of pumpkin purée
2 tbls of melted butter
1/2 cup of chopped walnuts
-mix dry ingredients together in one bowl.
-Mix wet ingredients in another bowl.
-Combine and mix well.
-Pour into greased skillet and cook on medium heat until slightly golden brown
Half a package of cream cheese, softened
Half a cup of powdered sugar
Milk, to consistency
-Whip cream cheese until fluffy
-add sugar and continue to cream
-slowly add milk until ideal consistency is reached
-warm in the microwave in 20 second increments until warm enough
This recipe is an adaption a one I found here.
I hope you love em as much as we did!