If there is one thing that doesn’t seem to change no matter my age, it’s the luxury of breakfast in bed. As a little girl, every once in a while, I would wake up early on the weekend and serve my parents their morning meal on a rickety wooden tray. I’m fairly certain, more often than not, they were forced to choke down shell-filled scrambled eggs and rather burnt toast; but, it was the thought that counted. This recipe sparked some sweet memories and immediately had me pining for a cozy morning all bundled in blankets. These pancakes proved to be a taste of what’s to come for Thanksgiving dessert. See full recipe below.
1¼ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
1 pinch clove
1¼ cup milk
⅓ cup canned pumpkin puree
2 tablespoons applesauce
Preheat skillet to 375 degrees.
In a large bowl combine flour, sugar, baking powder and spices.
In a separate bowl combine remaining ingredients.
Add wet mixture to dry and mix until just combined.
Cook about 3 minutes per side or until golden.
Serve with butter and syrup or whipped cream. Garnish with pecans or walnuts if desired.
Makes about 8 4″ pancakes.
Note: I toasted 1/2 cup of chopped pecans in a skillet with 1 tablespoon of butter, 1 tablespoon brown sugar, and cinnamon.