A taste of FALL

If there is one thing I don't like it is pancakes from a box. Yuck!  No flavor and they are usually really dense.

Ever since I was little my dad made us the best pancakes ever!  In fact I didn't even know you could make pancakes from a box till I was older.

Each time I make pancakes I like to change them up a bit, adding different ingredients and trying new flavors.

Well, I found another winner!

My husband and I love pumpkin pancakes and have been making them for years.  But since we have moved and I packed all my recipes up I had to look for a new recipe.  Which was a blessing in disguise because I found a recipe that was even yummier!!! Of course I still put my own twist on and I never make it the same way twice but that is why I love cooking!!

So here is a tasty little fall breakfast item..... Spiced Pumpkin Pancakes. (Even better!  There isn't any oil!)

Using fresh pumpkin is always better, I think, but you can also used canned.

Spiced Pumpkin Pancakes

2 C Flour
3/4 C Sugar
1/2 tsp salt
2 tsp Bak. Powder
2 tsp Bak. Soda
1 tsp cinnamon
1 tsp ginger
1/4-1/2 tsp cloves (optional)
1/4-1/2 tsp allspice
3/4 tsp vanilla
3 eggs
1 C Sour Crm
3/4 C milk
1 C pumpkin (puree)

Mix the dry ingredients together in a large bowl.

Mix wet ingredients in separate smaller bowl.

Add wet to dry and stir just till moistened.  The key to pancakes, just like cake, is to not over stir!

Enjoy and serve with your favorite homemade syrup!!

Because homemade is always better than store bought!

Orange Spiced French Toast

Whenever we have the Elder's over I try to do something a little different.  I remember as a missionary all the yummy dinners I got for the 3 months I was off the square, but sometimes I really just wanted a good breakfast that wasn't cold cereal (even though I could eat that for any meal).  Usually, there was just not enough time to make a gourmet breakfast.  So often we will make them breakfast for dinner!!

So last week we made french toast with a little twist, orange spiced french toast!  It was a huge hit! Needless to say we topped it off with some fabulous Buttermilk syrup 

Ingredients:
2 large eggs
1 cup half & half or heavy cream
1 tablespoon sugar
1 tablespoon orange juice
1 teaspoon grated orange peel (optional) 
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but highly recommended!!!)
8 slices raisin or cinnamon bread, halved diagonally

Directions:

In large bowl, using wire whisk, beat eggs, half & half, sugar, orange juice, orange peel, vanilla, cinnamon and nutmeg until blended. Dip bread in egg mixture.

Cook on griddle or frying pan and enjoy!

Baked Omelet Roll - Taste of Home

A quick yummy breakfast alternative!

6 eggs

1 C milk

1/2 C flour

1/2 tsp salt

1/4 tsp pepper

1 C shredded cheddar cheese (see step 2)

1) Place eggs and milk in blender (use can also use a large bowl with a whisk or hand mixer).  Add the flour, salt and pepper; cover and process until smooth.  Pour into a greased 13x9in pan.  Bake @ 450 for 20 minutes or until eggs are set.

2) Sprinkle with: cheese, ham, onions, peppers, bacon, tomatoes etc.  We like to put all kinds of stuff inside, just experiment!  Toll up omelet in pan starting with the short side.  Place on platter and cut in slices.

This is soo simple and quick!  Enjoy and let me know what you tried in it!

Buttermilk Syrup

Wow!  I have got a lot of requests for this recipe so I thought I had better get it up quick.  

I love making everything homemade, in fact, I give people a hard time when they "cheat."  ie making things from a box or evening buying them.  All the fun for me it to create something from scratch!  So I make all our syrups whether it is maple or buttermilk or even blueberry!  So here is one of my absolute favorite recipe that I have discovered everyone loves and they usually keep a ready supply of it.

BUTTERMILK SYRUP

(see note on buttermilk* before beginning)

2 T        Cornstarch

1 1/2 C  Sugar

3/4 C     Buttermilk*

1/2 C     Butter

1 tsp      Bak. Soda

2 tsp      Vanilla

Combine: Cornstarch, sugar, buttermilk, butter and baking soda in a large pot on medium high heat.  (with the reaction of the liquids and the cornstarch this really bubbles up and WILL over flow, so use a big pot to save the mess).  Stir until and the ingredients are mixed well.  Boil for 7 minutes.  (you will not need to have a roiling boil, it will basically just simmer and that is enough)  remove from heat and add vanilla.  Store any leftovers in the fridge and just reheat later!!!

*Buttermilk: to make 1 C of buttermilk you put 1 T of lemon juice or vinegar (i've never used the vinegar)    in a 1 C liquid measuring cup then add enough milk to make 1 C.  Since this is 3/4 C don't use a full Tablespoon of lemon juice (just shy of a full T). I have found that the longer you let the butter milk sit the creamier the syrup, I let it sit for about 30 min, but it doesn't have to sit at all.

PUFF PANCAKES (GERMAN PANCAKES)

6   eggs

2 T  sugar

1/2 tsp salt

1 C flour

1 C milk

Preheat oven to 400.  Take a 13x9 pan and put 3 T of Butter in the pan and stick in oven while it is preheating (you may want to spray the pan too, it tends to stick).

Combine all ingredients in blender or large bowl and beat well.  

Once butter is melted and oven is preheated pour batter into pan.

Bake for 12-15 till you see mountains with golden peaks.  Unfortunately they will fall when you remove it from the oven.

Can serve will all kinds of things.  WE like: sour cream, brown sugar, bananas and then buttermilk syrup.

  

This syrup is great on so many different things!!!  Try it out and let me know!!!    

I hope you like it as much as we do!!