Sunday breakfast in our house is usually an elaborate affair. We break out the silverware and fancy plates (no Thomas Train plastic) and cross our fingers that the boys don’t break anything. To date, there has only been one plate casualty, not bad considering the clientele!
I used pumpkin in this recipe but sweet potatoes work too if there are any leftovers still sitting in the fridge from Thanksgiving.
Making them small takes forever but it’s worth the extra effort. Plus, using the pumpkin adds some cooking time so silver dollars are the way to go.
These were so good the boys never even asked for syrup! Of course there was a little in the mix but it was a lot less then they would have normally poured over them…..
Pumpkin Cranberry Pancakes
1 cup pumpkin puree
1 3/4 cup 2% or whole milk
4 Tbsp butter, melted
2 eggs, beaten
3-Tbsp maple syrup
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 cup dried cranberries
Combine puree, milk, butter, eggs, and syrup in a mixing bowl. In a separate bowl mix flour, baking powder, salt and nutmeg. Add wet ingredients to dry and stir just enough to combine. Fold in cranberries. (Batter can be made and refrigerated overnight – just leave out the cranberries till the next morning)
Heat a lightly oiled griddle or frying pan over medium high heat. Scoop a heaping tablespoon onto griddle or pan. Brown pancakes on both sides.
Extras can be frozen and popped into toaster to reheat. Cool completely before freezing.
And the VERDICT is:
Matthew (big brother): Not as yummy with the raisins – but still delicious.
Liam (little brother): Maybe I do like the raisins, I need a toothpick
Dylan (littler brother): I only want crabby patties for breakfast! (hmmmm, too much Spongebob maybe?)