Yesterday I slept in until 9:30. And when I got up, three hours after the rest of my family, breakfast was ready. Not only was breakfast ready, but the breakfast that I had intended to make for them myself had I not been too busy sleeping was ready - the breakfast that I wanted to make one more time before I wrote about it. Paul took care of both boys, keeping them occupied and quiet enough that I could go back to bed for three hours, and made me pumpkin pie pancakes with butter pecan syrup. Today I am thankful for my husband.
Pumpkin Pie Pancakes
Serves 4
- 1 cup all-purpose flour
- 1 cup white whole wheat, whole wheat pastry flour, or more all-purpose
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cups pumpkin (or what's left when you use 1 cup out of a can of pumpkin)
- 1 1/4 cups soy milk
- 2 tablespoons canola oil
In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Stir the wet into the dry, and set aside while you heat your griddle to medium-low. The batter will be on the thick side. When your griddle is hot, spread a pat of butter around it, and pour on 1/4 cups of pancake batter. When the edges are dry, flip and cook on the other side.
Oh, and right now he's washing diaper covers. Thankful, I am so thankful.
