Fall Break and Perfect Pumpkin Pancakes

It's Fall Break for us in this neck of the woods. 



(google image)

The mornings and nights, along with the freshly harvested apples, are crisp and clean.  The leaves are turning their vibrant fall colors.   The smell of homemade salsa, chili sauce, applesauce and pie filling, hovers in the air.  Pumpkins and cornstalks adorn the front porches.  Appetites increase as we take advantage of the beautiful autumn days to work in our yards or just play.

If you want a hearty, yet healthy (don't stop reading because of that naughty "H" word) breakfast that tastes like Autumn, try this recipe for pumpkin pancakes.

Pumpkin Pancakes

2 cups whole wheat flour
1/2 cup powdered milk
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup brown sugar
1 egg yolk
2 1/2  cups water
1 cup canned pumpkin
3 egg whites - beat to soft peaks

I like to beat the egg whites first, then set them aside. 

 Don't forget to save one of the yolks for your recipe.

Put the first 8 dry ingredients in a bowl and mix together. 

In a separate bowl, add pumpkin, brown sugar, egg yolk and water. 

Stir together then add to the dry ingredients.

Mix well. Stir in whipped egg whites.  Add more water if too thick.

Using a 1/4  measuring cup, pour onto a 350 degree griddle.  If you make the pancakes too big, they won't cook in the middle. 

Top with butter, apple butter, syrup, warmed spicy applesauce or anything else you want. 

Now, you're ready to enjoy the day! 

My Fall break will be filled with 4 grandkids while their parents are in the Bahamas!  I think I'll need these pancakes every morning!  Wish me luck!