Pumpkin Chocolate Chip Panakes

Pumpkin Pancakes

2 1/2 cups All-Purpose flour
6 T. Sugar
4 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Ground Ginger
1 tsp. Salt
1/4 tsp. Nutmeg
A pinch of Ground Cloves
2-1/2 cups Milk
12 T. Pumpkin Puree
4 T. Melted Butter
2 Eggs

Optional:  Handful of chocolate chips, chopped pecans, or chopped walnuts.

For a yummy fall breakfast, whisk flour; sugar; baking powder; cinnamon, ground ginger, salt;

nutmeg; and a pinch of ground cloves.

Add milk, pumpkin puree, melted butter, eggs and any optional ingredients; mix well.

Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
Cook pancakes about 2-3 minutes per side; serve with butter and rich maple syrup.

Enjoy! ~ Makes 10-20.

This is a recipe I tweaked a bit from “A Wise Woman Builds Her Home” blog.   It is delish!!  Remember you can half for a smaller crowd, although I love making extra and heating up on busy mornings.

 

What’s Cooking Good Looking?

Today we are painting our living room and my bedroom.    However we are also having company for dinner.   So I am going to make my Chicken Enchiladas.    I realized that I was out of flour tortillas and didn’t want to go back out today.    Therefore, I am making homemade tortillas.  They are simple and I treated myself earlier this year to a tortilla press at the home school conference I went to in the spring.   Here is the recipe I am using today:

2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
2/3 cup warm water
See mixing notes in point #11 above. Divide dough into 12 to 15 equal pieces, roll into balls, cover with
plastic wrap, and let rest at least 30 minutes before baking.

What are you cooking on this gorgeous fall day?

P.S. Here are a few pictures of the cakes my children cooked yesterday (and a gingerbread man.)  This pumpkin cake recipe is delish!  I’ll try to post a recipe tomorrow.