I remember my Mom and Dad congrigating in the kitchen after church on Sundays.
My mouth waters just thinking of all the food they would make.
Nah, I’m just screwing with you.
My parents never did that.
Do you know how much it would have cost them to feed all 5 of us with bottomless stomachs?
Probably enough to buy you a compact car.
Ok, I shouldn’t say never because they did do this on the odd Sunday.
I just wanted you to picture a “Leave It To Beaver-esque” household.
You know, to set the mood.
One of my favourite parts of my weekend is having a lazy-PJ wearing-hair disheveled-bad morning breath breakfast together as a family.
Last year I was debating whether eating a pie for breakfast was a healthy food choice.
Shawn said, “Why don’t I just make pumpkin pancakes.”
I laughed in his face then dared him to make me some.
And he did.
It was life changing.
But it is glorious.
Let me share the goodness with you.
You will need:
- 1 pie pumpkin (Note: Shawn uses REAL pie pumpkins for this recipe. You can subsitute this with 1 cup canned pumpkin puree and skip over to step #4)
- 2 cups Bisquick* dry pancake mix
- 3 Tbsp brown sugar
- 1 and 1/2 cups milk
- 1 egg beaten
- 1 tsp vanilla extract
- 1Tbsp vegetable oil
- Maple syrup
- Preheat the oven to 350 degrees. Cut off the pumpkin’s top and scoop out “the guts”.
- Cut the pumpkin into big pieces and place them on a baking sheet. Bake for about 45 minutes or until the pumpkin slices are soft.
- Scrape the pulp from the skin of the pumpkin and put it into a food processor. Pulse until smooth (Shawn said that you might need to add a bit of water if it seems too dry.
- In a large bowl combine the first 3 ingredients. In another large bowl mix together the milk, pumpkin puree, egg, vanilla extract and oil. Add the dry mixture.
- Heat a pan or griddle on medium. Shawn adds a touch of vegetable oil on the pan to prevent the batter from sticking. Pour about 1/4 of pancake batter onto the griddle.
- Cook until you see bubbles and then flip them over. Cook until the pancake edges are brown and the centres are cooked.
- Now load those bad boys up with some maple syrup. PS. Canadian maple syrup is the best.
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.