Pumpkin Spice Pancakes

These are a favorite in my house...especially by me.

I love anything pumpkin, and I love anything breakfast. This one is a good combination.

Pumpkin Spice Pancakes
Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: Originally from Martha Stewart.

To make it a little faster of a process, I pre-package the dry ingredients and write what the wet ingredients are. That way if I want to make them quickly before school for the kids I can.

Waffles with the Most Amazing Strawberry Sauce.

I have to apologize for the lack of posting. Between having my computer down for the last couple of days and having morning sickness, little has gotten done around my house.

Yes we are expecting baby number 3.

I have not wanted to cook at all. I got a new cookbook yesterday from William-Sonoma called Cooking Together. My 5 year old LOVES it (to say the least). She was so excited to pick a recipe and help me cook dinner last night. She was oh so helpful.

Here is the waffle and sauce recipe that we Loved.

Waffles Sticks with Strawberry Sauce

Ingredients For Sauce:
2 c. hulled strawberries
2 T. Brown Sugar
2 T. Orange Juice
1/4 t. Vanilla

Directions for Sauce:
Place all ingredients in a blender and blend until smooth. Set aside or Freeze for Future use.

Ingredients for Waffles:
1 1/2 c. Flour
2 T. Sugar
2 t. Baking powder
1 t. Baking Soda
2 Large Eggs, Separated
2 c. Buttermilk
1/4 c. Milk
1/4 c. melted butter
1/4 t. Vanilla

Directions for Waffles:
1. Combine all dry ingredients
2. In a separate bowl combine Buttermilk, milk, butter, vanilla and egg yolks.
3.Pour wet ingredients into the dry ingredients and mix well.
4. With an electric blender blend egg whites until white and fluffy forming soft peaks. Then fold egg whites into the flour-buttermilk mixture and stir until blended.
5. Pour on waffle iron and cook. When the waffle is ready, transfer it to a rimmed baking sheet and keep warm in the over. Repeat with the remaining batter, adding each finished waffle to the baking sheet without stacking the waffles.
6. Cut the waffles into sticks or wedges and serve with the strawberry sauce for dipping.

My kids loved the strawberry sauce and even wanted to drink it.

I don't blame them. It was delicious! The orange juice adds the perfect touch.

This is a life long recipe that we will use over and over again. Not just on waffles, but over ice cream, on crepes, pancakes, cake, etc.

Big Flat Pancakes (i.e. Crepes)

(That's the way the Cookie Crumbles)

Do you have recipe's that bring back a lot of memories?

Big Flat Pancakes is one of those for me.

When I first got married my husband kept asking me why I called them big flat pancakes when they were really crepes. I don't know the answer to that except that my mom, my grandmother and my great-grandmother have always called them Big Flat Pancakes.

So, why not stick with tradition?!?...Right!

Right!

This recipe brings back memories from my early days living in Murray, to my high school days sitting at my uncles table eating as many as possible, to my college days where I started the tradition of inviting friends over on the Saturday Morning of General Conference to eat them, to my current life watching my children being completely satisfied after stuffing their faces.

So, do you want to start using this recipe?

Then here you go….

(ps...I think this is the first time that I have ever written down this recipe. I have known it in my head since I was 12. Everyone in my family calls me when they want to make them so that they can get the recipe, so count yourselves lucky!)

Tyler Family Big Flat Pancakes

Ingredients:

2 ¼ c. Milk

4 Large Eggs

Dash of salt

1 T. Sugar

¼ c. Vegetable Oil

2 c. Flour

½ t. cinnamon (this is not in the original recipe, but something that I have added over the years)

Directions:

Blend all ingredients in a blender. If you like your crepes thinner, add about ¼ c. milk.

Warm a large griddle to 300 deg. (you can use a skillet on the oven…I don't like how uneven it cooks the crepes).

Pour 2- 3 T of batter on griddle. Pick up edges of griddle and turn the pan in a circular motion so that you can make a large circle. The faster you turn the batter, the thinner the crepe will end up, so pick it up fast and turn.

Cook for about 2-3 minutes, flip and cook for 10-30 sec.

Serve. I love mine warm with a little butter and sugar (or cinnamon sugar) sprinkled over the top. There are lots of options. You can fill with fruit and whipped cream, nutella and Banana's…the possibilities are endless.

Best Coffee Cake. Ever.

You all know by now that I love the Pioneer Woman. This is another one of her AMAZING recipes.

Ingredients

• FOR THE CAKE:
• 1-½ stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-¼ cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-½ stick Butter, Softened
• ¾ cups Flour
• 1-½ cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-½ cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 or 8 x 11-inch baking pan (use the latter if you want thicker slices of cake.)

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Cravings Fulfilled,
Tamber